Vegetable Stock

Name: Vegetable Stock
Prep time: 20 min
Cook time: 2 h 5 min
Total time: 2 h 25 min
Yield: 4 cups
Ingredients: 1 1/2 tablespoons unsalted kerrygold irish butter; 2 onions, peeled and chopped; 1 leek, washed and chopped (white part only); 1 carrot, peeled and chopped; 5 large white mushrooms, chopped; 1 potato, peeled and cut into 1/2 inch pieces; 6 1/3 cups cold water; 3 garlic cloves, minced; 1 teaspoon black peppercorns; 1/4 teaspoon dried thyme; 1/2 bay leaf; 6 sprigs fresh flat-leaf parsley; 1/2 teaspoon salt

Submitted by Charlotte J

"From 'The Irish Pub Cookbook' by Margaret M. Johnson. I found the Kerrygold Irish butter at Costco"

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Ready In:: 2hrs 25mins
Ingredients:: 13
Yields:: 4 cups

ingredients

1 ¹⁄₂ tablespoons unsalted kerrygold irish butter
2 onions, peeled and chopped
1 leek, washed and chopped (white part only)
1 carrot, peeled and chopped
5 large white mushrooms, chopped
1 potato, peeled and cut into 1/2 inch pieces
6 ¹⁄₃ cups cold water
3 garlic cloves, minced
1 teaspoon black peppercorns
¹⁄₄ teaspoon dried thyme
¹⁄₂ bay leaf
6 sprigs fresh flat-leaf parsley
¹⁄₂ teaspoon salt

directions

In a stockpot over medium heat, melt the butter.
Add the onions and cook for 5 minutes, or until lightly browned.
Add leek, carrot, celery, mushrooms,potato, and 1/3 cup water of the water.
Cover and cook, for 5 minutes, or until vegetables are slightly tender.
Add the remaining 6 cups of water, the garlic, peppercorns, thyme, bay leaf, parsley, and salt.
Bring to a boil, reduce the heat to low, and simmer, uncovered for 2 hours.
Strain the stock through a fine-mesh sieve into a bowl and let cool.
Cover and refrigerate for up to 1 week or freeze up to 3 months.