Vegetable Stock

Procedures

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Vegetable Stock

Yields: 2 quarts

Ingredients

• 3 cups mushrooms (any variety)
• 1 fennel bulb, stalks and leaves only (reserve the bulb for another use)
• 5 celery stalks
• 4 medium to large carrots
• 2 large onions
• ¼ head of green cabbage
• ½ large rutabaga, peeled
• 5 leeks, cut in half lengthwise and washed
• 1 small bunch of fresh flat-leaf parsley (about 15 sprigs)
• 1 head of garlic, cut in half crosswise to expose the cloves
• 12 whole black peppercorns
• 6 whole white peppercorns
• 3 bay leaves
• 6 – 8 sprigs of fresh thyme

Procedures

1. Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage thin and place in an 8-quart stockpot.
2. Cut the rutabaga into large chunks and place in the stockpot.
3. Add the remaining ingredients and cover with cold water.
4. Bring to a boil over high heat.
5. As the stock approaches a boil, skim any impurities that rise to the top with a ladle.
6. Lower the heat and simmer gently for 45 to 60 minutes.
7. Ladle through a fine stainer, cool, and refrigerate.
8. The stock will keep for 4 to 5 days in the refrigerator, or freeze in 1-cup batches.