Wednesday, September 28, 2011

Vegetable Stock

I have been planning for some time to try my hand at making my own stocks/broths.  I previously made a Mushroom Stock which was amazing.  Working off the same basic princple I decided to make a vegetable stock.  Really there is no set standard for vegetable stocks.  You can use older vegetables or peelings or you can start with fresh vegetables.  I did not even bother to peel these vegetables.  I just cleaned them and cut them up. 

8 cups water
1 large onion, quartered
3 carrots, chopped
2 stalks celery, chopped
1 large potato, diced
5-10 mushrooms, quartered
10 sprigs parsley
  1. Place the water and vegetables in a large stock pot.  Bring to a boil, and reduce heat to a simmer.  Allow to simmer for 1-2 hours or until desired flavor is acheived. 

1 comment:

  1. Even easier...use your friend the crock pot. I do this with all the peelings and ends I keep in the freezer until the container is full. The fam calls in garbage soup while it's cooking but they don't complain when it's the base for soups.


Note: Only a member of this blog may post a comment.