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Title: Vegetable Stock, Home Made
Categories: Vegetable Stock Home Lowcal
Yield: 1 Servings
| 3 | Onions; roughtly chopped | |
| 4 | Carrots; roughly chopped | |
| 5 | Celery; roughly chopped | |
| 4 | oz | Mushrooms; 120g, roughly cho |
| 4 | Cl Garlic; chopped | |
| 3 | Shallots; chopped | |
| 6 | Thyme | |
| 8 | c | Water; 2l/64 fl oz |
Recipe by: Caprial's Cafe Favorites, Chef Caprial Pence, pg 141 In a large stockpot over high heat, bring the onions, carrots, celery, mushrooms, garlic, shallots, thyme and water just to a boil. Reduce the heat and simmer for about 1 hr, until the stock has a rich full flavor. Strain through a fine sieve into a bowl and use immediately or allow to cool to room temp before refrigerating.
This stock keeps in the refrigerator for up to one week and can be frozen.
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