Vegetable Stock

By Carla

Ingredients

• 2 medium leeks, washed and chopped
• 4 onions, chopped
• 6 carrots, peeled and chopped
• 1 small bunch celery, chopped
• 1 small bunch parsley, chopped
• 3 bay leaves
• 2 tsp dried leaf marjoram
• 1/2 tsp dried thyme
• 1 1/2 gallons cold water

Preparation

Step 1

Combine all ingredients in a large stock pot, and bring to a boil. Reduce heat and simmer uncovered for 1 hour, skimming off any foam that comes to the surface. Do not stir, and do not allow to boil again. Let stock cook slightly for easier handling.

Line a kitchen strainer or colander with a double thickness of cheesecloth and set over a large bowl or pot in the kitchen sink. Strain stock through cheesecloth, pouring slowly and steadily so as not to stir up sediments. Discard the dregs. Cool.

Refrigerate or store in the freezer in small portions. Makes 16 1 cup servings.