• 3eb58bf2379708ff90f0de14ab993351
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Vegetable Stock

Prep
Cook
Serves 6people
Ingredients
1
tbsp olive oil
1
head of garlic, peeled
2
large onions, cut into large chunks
4
ribs celery with leaves, cut into large chunks
3
unpeeled carrots, cut into large chunks
10
oz package mushrooms, use just the stems save the mushrooms for another use
2
bay leaves
garlic powder, to taste
freshly ground black pepper, to taste
8
cups water
5
or 6 sprigs of fresh parsley
5
sprigs fresh time
Directions
1.
Heat oil in a large stockpot over medium heat. Add the garlic, onions, celery, carrots, and mushroom stems. Cook until softened, about 5 minutes, stirring often. add the water, bay leaves, parsley, and thyme. Season with garlic powder and pepper. Reduce heat to low and simmer, partially covered, for 45 minutes to 1 hour. Pour the broth through a fine mesh strainer into a large bowl or pot; discard the solids. Once the broth has cooled transfer to airtight plastic containers or glass containers with tight fitting lids. The broth can also be transferred to freezer bags and frozen.

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