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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A vegetarian stock that similates beef or other rich stocks. A staple in making my Roasted French Onion Soup! From Moosewood Daily Special. Ingredients:
1 tablespoon canola oil or 1 tablespoon vegetable oil |
1 large onion, chopped |
4 garlic cloves, unpeeled and smashed with the broad side of a knife |
2 carrots, peeled and chopped |
10 cups water |
1 large sweet potatoes or 1 large potato, scrubbed and coarsely chopped |
2 celery ribs, with leaves, chopped |
8 large button mushrooms or 1 portabella mushroom, chopped |
1 cup fresh parsley, chopped |
2 bay leaves |
1/4 teaspoon whole black peppercorn |
1/2 teaspoon salt |
6 cloves, whole |
1/2 cup lentils, rinsed (optional) |
Directions:
1. In a large soup pot, heat the vegetable oil.
2. Add the onions and garlic and saute until lightly browned, 8 to 10 minutes.
3. Add all of the remaining ingredients, cover, and bring to a boil.
4. Lower the heat and simmer for 50 minutes, until all of the vegetables are very soft.
5. Strain the stock through a sieve or colander.
6. Use stock right away, or refrigerate it in a sealed container up to 4 days, or freeze it for up to 6 months.
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