Basic Vegetable Japanese Style Stock

• 6 kale leaves
• 2 leeks, white and pale green parts only
• 2 onions, cut in chunks
• 6 garlic cloves
• 2 carrots, cut in chunks
• 2 stalks celery, sliced
• 1 turnip, cut in chunks
• 1 cup winter squash, cut in chunks and skin removed
• bouquet garni
• 4 inchs kombu seaweed
• 8 -10 cups water

1. Slice the leeks into thin rounds. The bouquest garni consists of 2 bay leaves, 3 sprigs parsley, 1 sprig thyme.
2. EZ method: Pressure cooker. Put everyting in the pressure cooker. Bring to high. Reduce and cook over low for 10 minutes. Cool and strain.
3. Non pressure cooker: Bring to everything to a boil, lower heat and simmer uncovered for 30 minutes. Again cool and strain.
4. Storage:.
5. Will store for 5 days in airtight container in refrigerator. Also freezes well.

kale leaves, leeks, onions, garlic, carrots, stalks celery, winter, bouquet garni, water

Taken from www.food.com/recipe/basic-vegetable-japanese-style-stock-205531 (may not work)