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Basic Vegetable Stock

A perfect base for a very large number of recipes. This recipe is for what is known as a light stock, meaning its color not its flavor, and it is suitable for all the soups that you make. The ingredients for this easy vegetable stock are widely available and inexpensive, but you can substitute other vegetables if your dislike one ingredient. Make sure to use little salt because as the stock cooks and becomes more concentrated, it can become unpleasantly salty. Because the stock can be stored in the freezer for up to 3 months, it is worth making a large batch. Freeze it in measuring quantities, such as 2 or 4 cups, so it is easy to remove the amount you need to use for a particular soup. Enjoy!


Makes 8 cups

IngredientsBasic Vegetable Stock

4 tbsp canola or vegetable oil

2 onions, finely chopped

4 leeks, thinly sliced

4 celery stalks, finely chopped

4 medium carrots, thinly sliced

4 small parsnips, thinly sliced

2 small turnips, thinly sliced

2 large bay leaves

8 fresh parsley sprigs

2/3 cup dry white wine, optional

8 cups water

Salt and Black pepper

Directions

1. Heat the oil in a large pan. Add the onions, leeks, celery, and cook over a low heat, stirring frequently, for about 8 minutes, until soft.

2. Add carrots, parsnips, turnips, bay leaves, parsley sprigs, and white wine (if desired). Stir well, and cook for 2 minutes. Increase the heat to medium, pour in the water, and bring to a boil. Reduce the heat, season to your taste, cover, and simmer for 1 hour.

3. Remove the pan from the heat and strain the stock into a bowl through a fine strainer, pressing the vegetables with the back of a ladle to extract as much liquid as possible. Make sure not to press the vegetables through the strainer. Let cool, then cover with plastic wrap, and store in the refrigerator for up to 2 days. You can freeze the stock for up to 3 months.

 

 

 

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