Recipe: Basic Vegetable Stock

from the book Moosewood Restaurant New Classics

Ingredients:
  • 10 cups water
  • 2 onions -- quartered
  • 2 sweet potatos or 4 carrots -- peeled and quartered
  • 2 potatoes -- scrubbed and thickly
  • 2 celery stalks and / or
  • 1 cup mushroom stems
  • 2 garlic cloves -- smashed
  • 2 fresh parsley sprigs
  • 1 bay leaf
  • 4 allspice berries
  • 4 whole peppercorns
  • 1/2 teaspoon salt

Directions:
Combine the ingredients for your stock in a large soup pot, cover and
bring to a boil on high heat. Lower the heat and still covered, simmer
for about 1 hour.

Allow to cool slightly and then strain the stock through a sieve or
colander. Use it immediately, or refrigerate in a covered container for
up to 4 days, or freeze it for up to 6 months.

Yield:
8 cups

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