Vegetable Stock

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
2 quarts

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.


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    Recipe courtesy of Food Network Kitchen