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Quick Vegetable Stock recipes
Quick Vegetable Stock recipes Category Soups 
Views 8123 
Ratings 0 
Comments 0 
Ingredients And Procedures
Ingredients
3eachcarrots, large
1eachturnip, large
2eachcelery, stalks
2eachonions, large
2tablespoonbutter
3qtwater
2teaspoonsalt
6eachparsley, large sprigs
1/2eachbay leaf
1teaspoonthyme, leaves

Directions:

Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8 quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Strain and discard vegetables. Makes 2 1/2 quarts stock.

You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use.
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