Cook Time: 2 hours
Yield: 1
- 1 ½ teaspoons dried parsley
- 1 ½ teaspoons died thyme
- 1 ½ teaspoons dried oregano
- 1 tablespoon black peppercorns
- 3 medium onions, chopped
- 2 celery ribs, chopped (no leaves)
- 3 medium carrots, chopped
- 1 medium leek, chopped
- 10 medium mushrooms, quartered
- 2 tomatoes, quartered
- 4 garlic cloves, halved
- 1 small fennel bulb, chopped, optional
- About 2 quarts filtered water
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- Place the herbs and peppercorns in a 10-inch piece of cheesecloth and tie with a 3-inch piece of butcher’s twine to make a sachet; this makes removing them much easier.
- Heat a large stockpot over medium heat and add the vegetables. Cook, stirring occasionally to prevent scorching, until the vegetables are softened, 3 to 5 minutes. Add the herb sachet to the stockpot and enough water to cover the vegetables. Bring to a boil, reduce heat, and simmer uncovered for 2 hours, skimming off impurities as needed.
- Strain the stock through a colander lined with cheesecloth or a fine mesh strainer.
- Use the stock immediately or cool down in an ice bath. The stock will keep for up to 1 week in an airtight container in the refrigerator or up to 1 month in the freezer.
Recipe from Conscious Cuisine, page 152
Thickened Vegetable Stock
Ingredients:
- 2 cups Vegetable Stock (see vegetable stock recipe)
- 4 tablespoons corn starch mixed with 4 tablespoons Vegetable Stock or water.
Preparation:
In a medium saucepan, bring the stock to a rolling boil. Whisk in the corn starch mixture and boil, whisking constantly, until the mixture is smooth and the consistency of thick oil. Cool the thickened stock in an ice bath. Cover and refrigerate for at least 1 hour before using. Stir well before each use. The thickened stock will keep for up to 1 week in an airtight container in the refrigerator.
Recipe from Conscious Cuisine, page 153.
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