Basic Vegetable Stock Moosewood Recipe

• 2 med onions peeled and quartered
• 3 med sweet potatoes thickly sliced
• 3 x cloves garlic
• 2 lrg white potatoes thinly sliced
• 2 x celery stalks coarsely minced
• 2 x fresh parsley sprigs
• 1 x bay leaf
• 6 x peppercorns
• 4 x allspice berries
• 10 c. water

1. Combine all the ingredients in large soup pot, bring to boil, lower heat, cover, simmer, 45 to 60 min.
2. Strain the stock through a colander, pressing out as much liquid as possible; throw away or possibly compost the solids.
3. Covered and refrigerated, the stock will keep 3 to 4 days.
4. Yield: 8 c.
5. NOTES : Basic stock; clear; a little spicy.
6. Vary the vegetables by season.
7. The only vegetables to avoid putting in a stock are tomatoes, eggplants, bell peppers, asparagus, and all the cabbage family such as broccoli, cauliflower and Brussels sprouts.

onions, sweet potatoes, garlic, potatoes, celery, parsley sprigs, bay leaf, peppercorns, berries, water

Taken from cookeatshare.com/recipes/basic-vegetable-stock-moosewood-79956 (may not work)