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All Season Vegetable Stock

Source of Recipe

Peter Berley, The Modern Vegetarian Kitchen (2000)


List of Ingredients

1 large onion
2 carrots
1 celery rib
1 parsnip
8 ounces white mushrooms
1 whole garlic clove unpeeled, halved
6 cups water
2 bay leaves
2 sprigs fresh thyme OR 1 tsp dried thyme


Recipe

Cut vegetables, including the mushrooms, into 1/2-inch pieces. In a 3-quart soup kettle, combine the vegetables and garlic. Add water. Bring to boil. Skim foam. Add bay and thyme. Reduce heat and simmer, uncovered for 1 hour. Strain and use within two days. makes 4 cups.
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Notes: Vegetables stocks do not freeze well.