Vegetable Stock

Name: Vegetable Stock
Ingredients: 3 celery stalks, cut into 1/2-inch slices; 1 clove garlic, unpeeled, halved crosswise; 1 medium onion, cut into medium dice; 10 ounces domestic mushrooms (about 24), quartered; 1 small bunch parsley, stems and leaves; 1 small bunch thyme, stems and leaves; 1 small bunch tarragon, stems and leaves; 1 bay leaf; 1 teaspoon black peppercorns; 3 parsnips, ends removed but not peeled, cut into medium dice; 3 carrots, cut into medium dice

11 ingredients

4 steps

Ingredients

3 celery stalks, cut into 1/2-inch slices
1 clove garlic, unpeeled, halved crosswise
1 medium onion, cut into medium dice
10 ounces domestic mushrooms (about 24), quartered
1 small bunch parsley, stems and leaves
1 small bunch thyme, stems and leaves
1 small bunch tarragon, stems and leaves
1 bay leaf
1 teaspoon black peppercorns
3 parsnips, ends removed but not peeled, cut into medium dice
3 carrots, cut into medium dice

Directions

1

Place all the ingredients in a large pot or stockpot and cover with 3 to 4 quarts of cold water.
2

Bring to a boil over high heat, then reduce the heat to medium and simmer for 2 hours, or until a good vegetable flavor is achieved.
3

Strain through a fine strainer, pushing down on the solids to extract all the liquid.
4

Cool to room temperature and refrigerate or freeze.