Food Network: Vegetable Stock

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Vegetable Stock
Recipe courtesy of Gourmet Magazine

Ingredients
1 large yellow onion, peeled and quartered
1 large leek, washed, trimmed and coarsely chopped
2 stalks celery, quartered
Celery leaves from heart of a bunch of celery
2 carrots, trimmed and quartered
1 turnips or parsnip, trimmed and quartered
3 tomatoes, cored and coarsely chopped
1 cup mushrooms, including stems
6 parsley sprigs
2 bay leaves
6 peppercorns
2 cloves garlic, peeled
3 quarts water

Directions

In a large stockpot, combine all ingredients and bring to a boil.
Partially cover pot, reduce heat and simmer for 2 hours. Add additional water if necessary. Cool
stock and strain. Discard solids. Refrigerate or freeze until ready to use.