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
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