Vegetable Stock
- Any number of veges can be used: leeks, celery, tomatoes, potatoes, mushrooms, green beans, squash, garlic, fennel, eggplant, cabbage and greens such as spinach or lettuce.
- 10 cups cut-up assorted fresh vegetables
- 1 yellow onion, coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 12 fresh parsley sprigs
- Pinch of fresh thyme leaves
- 1 bay leaf
- Place the assorted vegetables, onion, and carrot in a large stockpot. on the center of a small square of cheesecloth, place the parsley stems, thyme and bay leaf. Bring the corners together and securely tie with kitchen string to form a bundle. Add to the pot along with cold water to cover the vegetables by 3 inches.
- Bring to a boil over high heat, then immediately reduce the heat to low and simmer gently, uncovered until the stok is aromatic and has a good flavor, 1-1 1/2 hours. Add water as needed to maintain the original level.
- Remove from the heat and pour the stock through a fine-mesh sieve into a clean container. Use immediately or cover and refrigerate for up to 1 week or freeze for up to 2 months.
veges, fresh vegetables, yellow onion, carrot, parsley sprigs, thyme, bay leaf
Taken from www.epicurious.com/recipes/member/views/vegetable-stock-1250021 (may not work)