Basic Vegetable Stock

[Guest guest]

Use this basic stock for not only soups, but to add flavor to any

 

dish of boiled vegetables.

 

 

 

Basic Vegetable Stock

 

 

 

3 large onions, coarsely chopped

 

3 large carrots, coarsely chopped

 

3 celery stalks. coarsely chopped

 

2 turnips, peeled and coarsely chopped

 

2 potatoes, coarsely chopped

 

8 - 10 cloves garlic, unpeeled

 

2 cups (500 ml) mushrooms, including stems,

 

coarsely chopped

 

4 Tbs (60 ml) olive oil

 

10 - 12 sprigs fresh parsley

 

1 cup (250 ml) dry white wine (optional)

 

1 Tbs (15 ml) whole black peppercorns

 

1 tsp (5 ml) dried thyme

 

2 bay (laurel) leaves

 

Salt to taste

 

12 cups (3 L) water

 

 

 

Place the onions, carrots, celery, turnips, potatoes, garlic, and

 

mushrooms in a large roasting pan and drizzle with the olive oil.

 

Roast in a preheated 400F (200C) oven for 45 minutes, shaking

 

the pan occasionally. Remove the vegetables from the oven and

 

combine them with the remaining ingredients in a large pot over

 

moderate heat. Add some of the water to the roasting pan and

 

bring to a boil over high heat, scraping the bottom and the sides

 

to remove any brown bits, and add this liquid to the pot. Bring to

 

a boil over moderate heat. Reduce the heat so the water barely

 

bubbles and simmer partially covered for 30 minutes. Strain the

 

broth, pressing the vegetables to extract as much liquid as

 

possible. Store refrigerated for 4 to 5 days, or freeze. Makes

 

about 3 quarts (3 L).

 

 

 

Bon appetit from the Chef at Worldwide Recipes.