Vegetable Stock

Name: Vegetable Stock
Yield: Makes about 2 quarts
Ingredients: 4 quarts cold water; 4 celery stalks with leaves, cut into large dice; 4 carrots, peeled and cut into 3-inch lengths; 2 medium onions, cut into quarters; 2 leeks, white and green parts, trimmed, sliced, and washed (page 80); 1/2 pound mushrooms or mushroom stems, chopped coarse; 2 large ripe tomatoes, quartered, or 1 tablespoon tomato paste; 6 sprigs fresh Italian parsley; 4 sprigs fresh thyme; 2 bay leaves; 12 black peppercorns; Salt

December 9, 2011

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