Vegetable Stock

Submitted by admin on Mon, 08/17/2009 - 22:26
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Summary

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Description

Vegetable Stock

Ingredients

  • 3 cups mushrooms (any variety)

  • 1 fenel bulb, stalks and leaves only (reserve the bulb for another use)

  • 5 celery stalks

  • 4 medium to large carrots

  • 2 large onions

  • ¼ head of green cabbage

  • ½ large rutabaga, peeled

  • 5 leeks, cut in half lengthwise and washed

  • 1 small bunch of fresh flat-leaf parsley (about 15 sprigs)

  • 1 head of garlic, cut in half crosswise to expose the cloves

  • 12 whole black peppercorns

  • 6 whole white peppercorns

  • 3 bay leaves

  • 6-8 sprigs of fresh thyme

Instructions

Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage thin and place in an 8-quart stockpot. Cut the rutabaga into large chunks and place in the stockpot. Add the remaining ingredients and cover with cold water.
Bring to a boil over high heat. As the stock approaches a boil, skim any impurities that rise to the top with a ladle. Lower the heat and simmer gently for 45 to 60 minutes. Ladle through a fine stainer, cool, and refrigerate. The stock will keep for 4 to 5 days in the refrigerator, or freeze in 1-cup batches.

Note:
To intensify the flavor, reduce the stock after reducing by one quarter to one half.