 |
Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 5 |
|
Vegetable soup stock. Use for all of your soups! Canned stock is a tool of the devil! Ingredients:
2 tbsp olive oil |
1 c diced carrot |
1 c diced celery |
1/2 c sliced leeks |
1 clove garlic |
1 small red onion, halved |
12 oz fresh white mushrooms, halved |
8 c cold water |
1 small roma tomato, roughly chopd |
1/2 tsp fresh thyme leaves (1/4 tsp dried) |
1/2 tsp fresh marjoram (1/4 dried) |
4 sprigs fresh parsley |
Directions:
1. Heat oil in a saucepan on low heat.
2. Add carrot, celery, and leek and cook until soft.
3. Add garlic, onion, mushrooms, cook until onion is soft.
4. Add water and bring to boil.
5. Skim off any scum from the surface.
6. Add tomato, thyme, marjoram, parsley.
7. Reduce heat, and simmer uncovered for an hour.
8. Strain through a fine-mesh sieve lined with cheesecloth into an airtight container.
|
|