Vegetable Stock Recipe
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Ready in: 2-5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 8
Ingredients:
4 onions -- quartered
3 leeks -- cleaned and sliced
1 carrot -- chopped
2 stalks celery with leaves -- chopped
2 parsnips -- chopped
6 large dried mushrooms
12 sprigs flat-leaf parsley
6 sprigs fresh dill
12 black peppercorns
1 1/2 teaspoon salt -- to taste
Directions:
Spray a large saucepan with nonstick cooking spray; heat. Add onions, leeks. carrots, celery, and parsnips; cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
Add 12 cups water, the mushrooms, parsley, dill , peppercorns and salt; bring to a boil. Reduce the heat and simmer, partially covered , about 2 hours. Line a colander with a paper towel or a double layer of cheesecloth, place over a large bowl. Strain the stock through the colander. pressing the vegetables with a wooden spoon to extract the juices, discard the solids. Use the stock immediately, or cool and transfer to 1-cup freezer containers to freeze for later use.
This recipe from CDKitchen for Vegetable Stock serves/makes 8
Recipe ID: 18824
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