Recipe courtesy of Mary Sue Milliken and Susan Feniger

Vegetable Stock

Name: Vegetable Stock
Ingredients: 2 tomatoes; 1 onion, peeled; 1 leek, trimmed and washed; 2 shallots, peeled; 4 garlic cloves, peeled; 2 celery ribs, washed; 1 carrot, trimmed and peeled; 6 corn cobs, without kernels (optional); 1 parsnip, trimmed and scrubbed (optional); 1 fennel bulb (optional); 1 gallon water; 1 small bunch parsley; 1 small bunch fresh thyme or 1 teaspoon dried; 2 bay leaves; 3 whole cloves; 2 tablespoons cracked black pepper; 2 tablespoons salt, or to taste

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Level: Easy

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Ingredients

2 tomatoes

1 onion, peeled

1 leek, trimmed and washed

2 shallots, peeled

4 garlic cloves, peeled

2 celery ribs, washed

1 carrot, trimmed and peeled

6 corn cobs, without kernels (optional)

1 parsnip, trimmed and scrubbed (optional)

1 fennel bulb (optional)

1 gallon water

1 small bunch parsley

1 small bunch fresh thyme or 1 teaspoon dried

2 bay leaves

3 whole cloves

2 tablespoons cracked black pepper

2 tablespoons salt, or to taste

Directions

In a large pot place the roughly chopped vegetables. Pour in the water ( or enough to cover) and bring to a boil. Reduce to a simmer, and skim and discard any impurities from the top. Add the remaining ingredients. Simmer, uncovered, 2 hours. Strain and store in the refrigerator up to a week or freeze.