Vegetable Stock Recipe
Ingredients
| Onion | 1 Large, quartered | |
| 2 leeks, chopped (white and some green) | ||
| 2 ribs celery and leaves,chopped | ||
| Carrots | 2 , chopped | |
| 4 tablespoons safflower oil or butter | ||
| 2 potatoes, scrubbed and sliced | ||
| Garlic | 4 Clove (5gm), crushed | |
| Bay leaves | 2 | |
| 8 black peppercorns, lightly crushed | ||
| Oregano sprig | 2 | |
| Parsley sprigs | 6 | |
| Thyme Sprig | 1 Small | |
| Tarragon sprig | 1 | |
| Whole Cloves | 4 | |
| Water | 6 Cup (16 tbs) | |
| Ripe tomatoes | 3 , chopped | |
| Salt | To Taste | |
Directions
Brown vegetables in oil in soup kettle.
Add remaining ingredients, cover, bring to boil, lower heat and simmer 2 hours.
Strain and adjust seasonings.
Reduce to concentrate flavor.
Jar, cool, cover and refrigerate.
Add remaining ingredients, cover, bring to boil, lower heat and simmer 2 hours.
Strain and adjust seasonings.
Reduce to concentrate flavor.
Jar, cool, cover and refrigerate.
Chef
