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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this recipe from The Soup Bible . It is a great add-on to any soup. It just adds a little vegetable flavor. Ingredients:
2 leeks, chopped |
3 celery ribs, chopped |
1 large onion, chopped |
2 pieces gingerroot, chopped |
1 yellow bell pepper, chopped |
1 parsnip, chopped |
mushroom, stalks (optional) |
tomato, peelings (optional) |
3 tablespoons light soy sauce |
3 bay leaves |
1 bunch parsley stems |
3 sprigs thyme |
1 sprig rosemary |
2 teaspoons salt |
black pepper (for taste) |
3 1/4 quarts water |
Directions:
1. Put all ingredients into a large sauce pan.
2. Bring to a boil on medium.
3. Lower heat and simmer for 30 minutes,stirring occasionally.
4. Strain and discard the veggies.
5. There is your vegetable stock.
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