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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 2 |
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From 'The Irish Pub Cookbook' by Margaret M. Johnson. I found the Kerrygold Irish butter at Costco Ingredients:
1 1/2 tablespoons unsalted kerrygold irish butter |
2 onions, peeled and chopped |
1 leek, washed and chopped (white part only) |
1 carrot, peeled and chopped |
5 large white mushrooms, chopped |
1 potato, peeled and cut into 1/2 inch pieces |
6 1/3 cups cold water |
3 garlic cloves, minced |
1 teaspoon black peppercorns |
1/4 teaspoon dried thyme |
1/2 bay leaf |
6 sprigs fresh flat-leaf parsley |
1/2 teaspoon salt |
Directions:
1. In a stockpot over medium heat, melt the butter.
2. Add the onions and cook for 5 minutes, or until lightly browned.
3. Add leek, carrot, celery, mushrooms,potato, and 1/3 cup water of the water.
4. Cover and cook, for 5 minutes, or until vegetables are slightly tender.
5. Add the remaining 6 cups of water, the garlic, peppercorns, thyme, bay leaf, parsley, and salt.
6. Bring to a boil, reduce the heat to low, and simmer, uncovered for 2 hours.
7. Strain the stock through a fine-mesh sieve into a bowl and let cool.
8. Cover and refrigerate for up to 1 week or freeze up to 3 months.
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