vegetable stock

By Jody

Ingredients

• onions
• carrots
• celery
• tomatoes
• garlic
• mushrooms
• peppercorns
• parsley
• bay leaves
• thyme
• 5 cups water = 4 cups stock

Preparation

Step 1

chop vegetables fine and brown in pan. sweat the vegetables.
start cold water and slowly increase heat to a simmer.
simmer on low for one hour.
strain stock and freeze.