Basic Light Vegetable Stock
photo by Katzen
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
8 cups
ingredients
- 2365.9 ml water
- 2 medium onions, quartered
- 2 medium sweet potatoes or 4 medium carrots, peeled
- 3 clove garlic, unpeeled and smashed
- 2 large potatoes, thickly sliced
- 2 celery ribs, coarsely chopped
- 2 fresh parsley sprigs
- 1 bay leaf
- 2.46 ml salt
- 6 peppercorns
- 4 allspice berries
- 236.59 ml mushroom stems (optional)
directions
- Wash the vegetables well, removing any soil or sand.
- Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
- On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
- When the vegetables are quite soft and have lost their bright colors, the stock is done.
- Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
- Discard or compost the vegetable solids.
- Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
BeckyF
Las Vegas, Nevada
My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.