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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 13 |
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You can improvise with your choice of vegetables, but avoid bitter ones, which can compete with the flavors in a finished dish. Ingredients:
3 cups coarsely chopped cabbage |
2 1/2 cups coarsely chopped fennel bulb |
2 cups coarsely chopped celery |
1 cup chopped carrot |
2 tablespoons tomato paste |
2 large onions, peeled and halved (about 1 1/2 pounds) |
1 (8-ounce) package mushrooms |
12 black peppercorns |
10 flat-leaf parsley sprigs |
8 thyme sprigs |
6 garlic cloves, peeled |
2 bay leaves |
4 quarts water |
Directions:
1. Combine first 12 ingredients in an 8-quart stockpot. Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 45 minutes, skimming surface occasionally.
2. Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill. Refrigerate stock in an airtight container for up to 5 days or freeze for up to 3 months.
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