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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Vegetable Stock Recipe

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This recipe for Vegetable Stock is from Food for Thought, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 leeks, roughly chopped
3 stalks celery, roughly chopped
1 large onion, unpeeled, roughly chopped
2 pieces of fresh ginger root
1 yellow pepper, chopped
1 parsnip, chopped
mushroom stalks (you may use the whole mushroom-baby bellas are an excellent choice)
tomato peelings
3 T. light soy sauce
3 bay leaves
bunch of parsley stalks
3 sprigs fresh thyme
1 sprig fresh rosemary
2 tsp. salt
fresh ground pepper
15 c. cold water
Directions:
Directions:
Put all ingredients into a stockpot. Bring slowly to a boil, then lower the heat and simmer for 30 minutes, stirring from time to time.Allow to cool. Strain, then discard the vegetables.
The stock is ready to use.

 

 

 

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