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Vegetable Stock

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“No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil”
READY IN:
1hr 15mins
YIELD:
1.5 gallon
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
  2. Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
  3. Add 1 1/2 gallons of cold water.
  4. Also add the marjoram, thyme and bay leaves.
  5. Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
  6. Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.

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