Easy, Basic Vegetable Stock

Name: Easy, Basic Vegetable Stock
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 12 cups
Ingredients: 12 cups water; 4 celery ribs, chopped, including leaves; 3 carrots, peeled and chopped; 2 large tomatoes, cut into quarters; 1 large onion, peeled and chopped; 2 garlic cloves, peeled; 1 cup dry white wine; 1 teaspoon salt; 1 teaspoon black peppercorns; 1 bunch flat leaf parsley, rinsed

Submitted by ninja

"A touch of wine in a good stock can bring out the best of all the flavors. You can buy good quality stocks but if you've got the time, making your own gives you complete control over the success of the outcome. I listed the recipe as it was published, but there's no need to finely chop the vegetables; chopping them roughly will equally distribute the flavors. Feel free to add more spices (or even veggies) to taste, but you might need to adjust the amount of parsley. From Jenny Levison's "Souper Jenny Cooks"."

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Ready In:: 1hr 30mins
Ingredients:: 10
Yields:: 12 cups

ingredients

12 cups water
4 celery ribs, chopped, including leaves
3 carrots, peeled and chopped
2 large tomatoes, cut into quarters
1 large onion, peeled and chopped
2 garlic cloves, peeled
1 cup dry white wine
1 teaspoon salt
1 teaspoon black peppercorns
1 bunch flat leaf parsley, rinsed

directions

In a heavy stockpot combine water, celery, carrots, tomatoes, onion, garlic, white wine, salt, peppercorns and parsley. Bring to a boil.
Reduce heat to low and simmer for 1 hour or until vegetables are tender.
Strain stock, discarding all solids. Use immediately, refrigerate up to 2 days, or freeze for up to 3 months.

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RECIPE SUBMITTED BY

ninja

St. Louis, Missouri

I'm a transplant from Alabama now living in a St. Louis, MO suburb. After many years as a senior consultant, I had to have major surgery with a long recovery period, which is when I found your site. What a thrill!! I spent many years collecting cook books before losing them all (including my Mom's recipes) in a house fire. I still collect books when I can, but more often I frequent 'Zaar and get the best recipes! I rate the recipes I really love, which is why most of my ratings are high. So far I haven't encountered a recipe I didn't like where I didn't change something in the original, and I don't think it fair to give a low rating under those circumstances. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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