Basic Vegetable Stock
From Recipes
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 1+ hour |
| Source | The Daily Soup Cookbook (pg 223) |
| Yield / serves | 12 cups |
| Rating | (unrated) |
Ingredients
- 1 large Spanish onion, chopped
- 3 carrots, peeled and chopped
- 4 celery stalks with leaves, chopped
- 2 whole tomatoes, chopped
- 1 leek, chopped
- 1/2 head garlic
- 1/3 c white wine
- 12 c mineral or filtered water
- 1 1/2 t kosher salt
- 1/4 t whole peppercorns
- 1 #Bouquet Garni
Bouquet Garni
- 3 fresh Italian parsley sprigs
- 1 fresh thyme sprig
- 1 bay leaf
Combine all the ingredients on a piece of cheesecloth. Fold up and secure tightly with a piece of string.
Preparation
Combine all the ingredients in a large stockpot. Bring to a boil over medium-high heat. Reduce heat, partially cover, and simmer for 1 hour. Strain the stock and discard solids.
