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Bobo's Basic Vegetable Stock

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“A nice vegetable stock used in many of Chef Bobo's Soups. From Chef Bobo's Good Food Cookbook, by Robert W. Surles.”
READY IN:
2hrs 10mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 2 small turnips, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 leek, white part only,halved lengthwise and coursely chopped
  • 1 large carrot, coarsely chopped
  • 8 cups water

Directions

  1. Heat oul in a 3-quart soup pot over high heat until hot.
  2. Add turnips, celery, onion, leek, and carrot.
  3. Stir the vegetables around until they begin to cook but don't turn brown.
  4. Add water to stock pot.
  5. Bring to boil.
  6. Reduce heat to simmering and cook until the vegetables are very soft, about 2 hours.
  7. Remove pot from heat.
  8. Let cool.
  9. Strain and discard teh vegetables.
  10. Keeps in freezer for up to 3 months.

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