Vegetable Stock

12 ingredients
4 steps

Ingredients

  • 1 lg. leek, halved lengthwise with half the green part removed
  • 3 baking potatoes, unpeeled
  • 6 carrots, peeled
  • 8 celery stalks
  • 3 md. zucchini
  • 2 lg. unpeeled onions, quarted
  • 1/2 lb. fresh mushrooms, quartered
  • 1 head of garlic, unpeeled, but crushed
  • 10 black peppercorns
  • 8 fresh thyme sprigs
  • 8 fresh parsley sprigs
  • 3 bay leaves

Directions

  1. 1
    Cut the leek, potatoes, carrots, celery and zucchini in 1 inch pieces.
  2. 2
    In a large stockpot combine all the ingredients - add water until it is six inches above the top of the vegetable.
  3. 3
    Bring to a boil, uncovers; reduce heat, cover and simmer on hour, skim top if necessary.
  4. 4
    Remove cover after hour and simmer 45 minutes and then strain, pressing vegetables with spoon to release their flavor.

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