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Easy
Vegetable Stock
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| 1 onion, quartered 1 carrot, peeled and thickly sliced 1 celery stock, sliced 4 to 8 cloves of garlic |
1 leek, cleaned and sliced salt to taste vegetable trimmings, such as sliced chard stalks, sliced parsley stems, cleaned and sliced leek greens, mushroom stems, and scallion trimmings. |
Combine all of the ingredients with 8 cups of water and bring to boil. Reduce the heat, cover partially, and simmer gently for 30 minutes or longer. Strain through a fine strainer. Use right away, or refrigerate or freeze. This is best used within a day of being made, or it can be frozen for 3 to 4 months. |
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