Vegetable Stock

By bunny_2

Ingredients

• 1 large yellow onion, peeled and roughly chopped
• 2 large carrots, peeled and roughly chopped
• 1 stalk celery, roughly chopped
• 1 large leek, roughly chopped
• 3 cloves garlic, peeled and whacked with the back of your knife
• 4 sprigs fresh parsley
• 4 sprigs fresh thyme
• 2 sprigs fresh tarragon
• 1 bay leaf
• 1 teaspoon coarse salt
• 1 teaspoon black peppercorns
• 3 quarts cold water

Preparation

Step 1

Combine everything in a pot. Bring to a boil, lower the heat, and simmer for 45 minutes. Let it cool and strain into a clean container.

Keeps 1-2 weeks in the fridge, 6 months in the freezer.