12 Jan 2010
|Onion||1 Large, unpeeled and quartered|
|Leeks||2 , chopped (White And Some Green)|
|Celery rib and leaves||2 , chopped|
|Carrots||2 , chopped|
|Safflower oil/Butter||4 Tablespoon|
|Potatoes||2 , scrubbed and sliced|
|Garlic||4 Clove (20 gm), crushed (Large Cloves)|
|Black peppercorns||8 , lightly crushed|
|Water||6 Cup (96 tbs)|
|Ripe tomatoes||3 , chopped|
Brown vegetables in oil in soup kettle.
Add remaining ingredients, cover, bring to boil, lower heat and simmer 2 hours.
Strain and adjust seasonings.
Reduce to concentrate flavor.
Jar, cool, cover and refrigerate.
Vegetable Stock Recipe