Doug's Veggie Stock
The Stuff That Goes in It

• 1 or 2 leeks: cleaned and chopped
• 1 medium onion: root end trimmed, chopped in half
• 2 or 3 stalks of celery: chopped in large chunks
• 2-3 carrots: chopped in large chunks
• 1-2 parsnips: chopped in large chunks (they give a particular taste--try with and without)
• 1-3 garlic cloves: smashed
• 2-3 bay leaves
• 1 T. of rosemary
• 1 t. thyme
• 1 bunch of parsley
• 1/4 cup of good olive oil
• salt
• black pepper

What to do:

• Chop the veggies
  
  
• Get a stock pot, put the veggies and cover them with cold water. Add, olive oil, herbs, and seasonings. Put on medium heat and bring to a gentle boil. Cover and simmer.
  
  
• After a hour and a half or two hours, remove from the heat and strain the veggie mass from the stock. Toss the veggie mass and return the stock to the stock pot.
  
  
• Put whatever you want in it. Chopped 'shrooms, rice, pasta, tofu, fresh and cripy veggies, chopped green onions, fresh spinich or arugala leave. Whatever...it your soup, after all.
  
  
• Serve with big chunks of bread.
  
  
• The rest of the stock will keep two or three days easily. Or you can freeze it
  
  

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Last updated: The Ides of March, 2001