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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
10 - 20 cup(s) vegetable scraps saved in a plastic bag in the freezer |
stems from asparagus, greens, lettuce, mushrooms, parsley, etc. |
bay leaf, freshly ground black pepper, or fresh herbs, as desired |
water to cover |
4 large unpeeled potatoes, quartered |
4 large carrots, peeled and thickly sliced |
2 celery stalks, chopped |
2 large onions, peeled, quartered, and sliced |
1 1/2 cup(s) fresh corn kernels (3 ears) |
1 pound(s) mushroom stems, trimmed |
1 apple, seeded and quartered |
1 pear, seeded and quartered |
5 heads of garlic, cut in half horizontally |
6 bay leaves |
25 peppercorns |
1 teaspoon(s) each chopped fresh basil, thyme, tarragon, oregano, parsley, and chives |
Directions:
1. Place all ingredients in a large pot and simmer for 1 to 2 hours. Pour through a colander or sieve and discard vegetable solids. The stock can be frozen in quart containers for future use as soup stock.
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