Vegetable Stock, Home Made
Categories: Mushrooms, Shallot, Onion, Carrot, Garlic, Celery, Low fat, Vegetables
3 Onions, roughly chopped
4 Carrots, roughly chopped
5 Stalks Celery, roughly chopped
4 ounces of Mushrooms, 120g, roughly chopped
4 Cloves Garlic, chopped
3 Shallots, chopped
6 Sprigs Thyme
8 cups of water |
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In a large stockpot over high heat, bring the onions, carrots, celery, mushrooms, garlic, shallots, thyme and water just to a boil. Reduce the heat and simmer for about 1 hr, until the stock has a rich full flavor. Strain through a fine sieve into a bowl and use immediately or allow to cool to room temp before refrigerating. This stock keeps in the refrigerator for up to one week and can be frozen.
Recipe By : Caprials Cafe Favorites, Chef Caprial Pence, pg 141 From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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