Vegetable Stock

Ingredients:

  • 3 medium yellow onions, unpeeled and halved
  • 2 medium carrots, peeled
  • 1/2 lb. fresh mushrooms with stems intact, cleaned and halved
  • 1 large leek, white and green parts, wash thoroughly
  • 3 garlic cloves, unpeeled
  • 8 cups water
  • 1 bouquet garni

Directions:

  1. Place the onions, carrots, mushrooms, leek and garlic in a large stockpot.
  2. Add the water to the pot over low to medium heat.
  3. Add the bouquet garni, cover pot partially and slowly bring the liquid to a simmer, regularly skimming off the scum that rises to the surface until no more forms.
  4. Simmer for 1 to 1½ hours and then remove from heat.  Let cool slightly.
  5. Place a Chinoise in clean large pot and pour the stock into the Chinoise.  Discard the solids.  Alternative:  Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl, pour the stock into the strainer and discard the solids.
  6. Let the stock cool to room temperature completely before storing it in the refrigerate for up to 3 days, or freeze for up to 6 months.

Makes approx. 6 cups.

Bouquet Garni:  A bouquet garni is the classic seasoning for stocks, soups, and stews.  It includes the following Ingredients:

- 3 sprigs parsley
- 4 to 6 sprigs thyme
- 1 bay leaf
- 2 to 3 black peppercorns

Place all of the ingredients in a cheesecloth.  Tie with kitchen string, leaving enough extra string to tie bouquet garni to the handle of the pot.

 

RECIPESJeanette Warne