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Stock: Quick Vegetable Stock

Source of Recipe


Unknown






List of Ingredients



• 3 large carrots, scrubbed and coarsely chopped
  
• 1 large turnip, scrubbed and coarsely chopped
  
• 2 stalks celery, coarsely chopped
  
• 2 large onions, peeled and chopped
  
• 2 Tbsp butter
  
• 3 quarts water
  
• 2 tsp salt
  
• 6 large sprigs parsley
  
• 1/2 bay leaf
  
• 1 tsp thyme leaves
  
• Other seasonings to taste, if desired *
  






Instructions



1. Melt 2 tablespoons butter in an 8-quart pan over medium-high heat. Add the chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes).
   
   
2. Add the water, salt, parsley, bay leaf, and thyme. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables.
   
   (You can freeze extra stock for future soups.)
   
   Makes 2-1/2 quarts stock.
   
   






Final Comments


* You can adjust the seasoning to suit your taste by adding 2 cloves peeled garlic, several peppercorns, or your favorite herbs.