vegetable stock
By Jody
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Ingredients
- onions
- carrots
- celery
- tomatoes
- garlic
- mushrooms
- peppercorns
- parsley
- bay leaves
- thyme
- 5 cups water = 4 cups stock
Details
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.
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