Source: Ecological Cooking
Date tried: March 26, 2014
Yield: 8-10 cups
Time needed: 3 hours
This is a lovely vegetarian stock, very simple to make. After the initial sautéing, just allow to simmer, then strain. The stock can be used as a base for sauces and soups or for cooking grains. It is also good as a light first course with bread.
Basic Vegetable Stock
4 onions, coarsely chopped
4 carrots, diced
4 stalks celery with leaves, chopped
4 parsnips, chopped
2 turnips, chopped
4 Tbsp. light-tasting vegetale oil
1/3 cup dried parsley flakes
2 tsp. whole peppercorns
2 whole bay leaves
1/2 tsp. dried basil
1/2 tsp. dried thyme
2 tsp. salt (optional)
3 qts. water
In a large soup kettle, sauté the onions, carrots, celery, parsnips and turnip in oil for 15 minutes or until almost tender.
Place the parsley, peppercorns, bayleaves, basil and thyme on a 6” by 6” square of cheesecloth. Gather up the corners and tie together to make a sachet.
Add herb sachet to vegetables along with water and salt.
Bring to a boil, cover and lower heat to simmer for 3 hours.
For a heartier broth, purée the vegetables and return to the broth.