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Long Life Vegetable Stock

Natural.Foodie's picture
Ingredients
  Carrots 2 Medium, peeled and coarsely chopped
  Celery rib with leaves 4 , coarsely chopped
  Potato 1 Large, coarsely chopped
  Mushrooms 1⁄2 Pound, coarsely chopped
  Garlic 6 Clove (30 gm)
  Parsley 3 Ounce (1 Bunch)
  Bay leaves 2
  Black peppercorns 1 Teaspoon
  Salt 1 Teaspoon
Directions

In a large heavy saucepan, combine the carrots, celery, potato, mushrooms, garlic, parsley, bay leaves, peppercorns and salt. Add 8 cups of cold water and bring to a boil over high heat. Reduce the heat to moderately low and simmer, uncovered, for 1 hour. Strain the stock. Cover and refrigerate for up to 3 days, or freeze for longer storage.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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