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Vegetable Stock

1 onion, cut lengthwise into thin slices
Several green onions or a small leek, cleaned and diced
2 cloves garlic, unpeeled
Sea salt
8 or 9 cups spring or filtered water
1 or 2 carrots, diced
2 celery stalks, diced
1 cup diced button mushrooms, brushed clean and left whole
1 or 2 bay leaves
2 fresh parsley sprigs
Fresh or dried basil or rosemary sprigs (optional)

Add onions, garlic, salt and about 1/2 cup of the water to a soup pot over low heat. Simmer about 15 minutes. Add the remaining water and other ingredients and bring the stock to a boil. Reduce heat to low and cook, uncovered, about 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables before discarding them. 

Makes about 6 cups. 


Frey Vineyards
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