Veggie Stock
This recipe is a hearty and nourishing vegetable broth that is simple to prepare. By simmering celery, carrots, cabbage, mushrooms, onion, garlic, parsley, and bay leaves in water, the flavors meld together to create a fragrant and wholesome broth. This recipe is perfect for adding depth and richness to your soups, stews, and other dishes.
— Constant Cookbook
Ingredients
- * 14 cups water
- * 4 celery stalks with leaves, chopped
- * 4 carrots, chopped
- * 1 cup green cabbage, chopped
- * 1 cup mushrooms, chopped
- * 1 onion, chopped
- * 12 cloves garlic
- * 10 sprigs of parsley
- * 2 bay leaves
- Directions:
- Combine water, celery, cabbage, mushrooms, carrots, garlic, onions, parsley and bay leaves in a large pot or dutch oven over medium high heat. Bring to a boil and then reduce heat to medium and cook for one hour. Then strain through a colander. Press the vegetables against the colander to press out as much juice as possible. Compost the veggies.
Instructions
- Fill pot with water
- throw veggies in
- Cook for an hour
Yield
Serves 8
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