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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)
Directions
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.
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Print ThisVegetable Stock
Ingredients1 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)
Directions
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.
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