Vegetable Stock Recipe

Servings: 1 gallon

This is a simple preparation that is well rounded in flavor. Use this stock as is for broth based soups or reduce the finished product for a rich, vegetable flavored liquid that can be added to any recipe that can use a little depth of flavor.

Ingredients:

• 5 peeled carrots, cut into 2 inch pieces
• 2 large yellow onions, cut into large chunks
• 1 celery stalk, cut into 2 inch pieces
• 1 fennel bulb, cut into large chunks
• 2 Granny Smith apples, cut into quarters, seeds and stems removed
• 12 small brown mushrooms, wiped clean and cut in half
• 4 large garlic cloves, peeled
• 6 Roma or medium round tomatoes, cut in half
• 8 whole black peppercorns
• 1 dry bay leaf
• 3 sprigs fresh thyme
• Stems from 1/2 bunch parsley
• 1 gallon water

Preparation:

1. Place all ingredients in a large pot and bring to a rapid simmer over high heat.
2. Reduce heat so that stock remains at a steady, medium simmer.
3. Cook for 1 hour.
4. Strain stock through a cheesecloth lined strainer.