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Basic Vegetable Stock




Source of Recipe


Giovanna - EDC - 2000


List of Ingredients




2 tsp canola oil
2 carrots
2 to 3 celery ribs
1 large onion
any fresh vegetable trimmings or scraps you have on hand
1 tomato (optional)
8 cups water
2 bay leaves
2 tsp black peppercorns
2 to 3 springs fresh thyme ( I'd probably use 1/4 to a 1/2 tsp dried depending on how much you like thyme!)

1 tbsp salt
2 to 3 springs fresh parsley

Recipe



Heat a large heavy bottomed stockpot. Add oil. Rough chop all the veggies in in inch pieces, and add to the pot. Add any veggie trimming you may have on hand. Saute until the onion is soft. Add the water and seasonings and bring to a boil. Reduce to a simmer and cook for 25 minutes. Strain the vegetable broth through a sieve and use in soups or sauces.

2 quarts