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All Season Vegetable Stock

A home-style All Season Vegetable Stock made with Onion, Carrots, Celery Rib, Parsnip, and White Mushrooms. Serves 1. Scale it up or down for the number of people at the table.

Illustrative photo

सामग्री

• 1
• 2
• 1
• 1
• 8 oz
• 1
• 6 cup
• 2
• 2 sprig

विधि (झलक)

1. 1

   Cut vegetables, including the mushrooms, into 1/2-inch pieces.

2. 2

   In a 3-quart soup kettle, combine the vegetables and garlic. Add water. Bring to boil. Skim foam. Add bay and thyme

3. 3

   Reduce heat and simmer, uncovered for 1 hour.

4. 4

   Strain and use within two days.

5. 5

   "Pat Hanneman 13-Mar-2001"

6. 6

   "4 cups"

7. 7

   NOTES: Vegetables stocks do not freeze well.