Vegetable Stock

• 1 Tbsp. olive oil
• 3 leeks, trimmed and chopped
• 2 cloves garlic, finely chopped
• 1 small onion, chopped
• 3 carrots, cut in thirds
• 4 stalks celery, cut in thirds
• 2 parsnips, quartered
• 2 c. summer squash, cut in pieces
• 2 baking potatoes, halved and then quartered
• 1 c. sliced mushrooms
• 1 large tomato, quartered
• 2 bay leaves
• 3 to 4 sprigs parsley
• 6 whole peppercorns
• 2 1/2 qt. water
• salt (optional)

1. Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the leeks, garlic and onion. Cook until leeks are tender and the onion begins to brown, about 5 minutes. Scrape the caramelized crust from pan with a wooden spoon, if necessary. Add the carrots, celery and parsnips and cook 5 minutes more. Add the squash, potatoes, tomato, bay leaves, parsley, peppercorns and water. Lock the lid in place and bring the cooker to high pressure. Reduce the heat to maintain high pressure and cook 12 minutes. Release the pressure naturally, if time permits. Strain the stock through a strainer, pressing the vegetables against the side to release as much flavor and liquid as possible. Discard the solids. Season to taste with salt, if needed. Makes 10 cups stock.

olive oil, leeks, garlic, onion, carrots, stalks celery, parsnips, summer squash, baking potatoes, mushrooms, tomato, bay leaves, parsley, peppercorns, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35677 (may not work)