All Season Vegetable Stock Recipe

• 1 lrg onion
• 2 x carrots
• 1 x celery rib
• 1 x parsnip
• 8 ounce white mushrooms
• 1 whl garlic clove unpeeled, halved
• 6 c. water
• 2 x bay leaves
• 2 sprg fresh thyme Or possibly 1 tsp dry thyme

1. Cut vegetables, including the mushrooms, into 1/2-inch pcs.
2. In a 3-qt soup kettle, combine the vegetables and garlic.
3. Add in water.
4. Bring to boil.
5. Skim foam.
6. Add in bay and thyme
7. Reduce heat and simmer, uncovered for 1 hour.
8. Strain and use within two days.
9. Yield: 4 c.
10. NOTES : Vegetables stocks don't freeze well.

onion, carrots, celery, parsnip, white mushrooms, garlic, water, bay leaves, thyme

Taken from cookeatshare.com/recipes/all-season-vegetable-stock-63395 (may not work)