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Quick Vegetable Stock - Culture, Family, Travel, Consumer Reviews - Posted: 12th Apr, 2006 - 12:36pm
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Archived Recipe: SoupsPost Date: 12th Apr, 2006 - 12:36pm / Post ID: #
Quick Vegetable Stock
Recipe name:
Quick Vegetable Stock 
Recipe category:
Soups
What are your thoughts about this classic dish? 
Recipe details:
| Ingredients | |||
| 3 | each | carrots, large | |
| 1 | each | turnip, large | |
| 2 | each | celery, stalks | |
| 2 | each | onions, large | |
| 2 | tablespoon | butter | |
| 3 | qt | water | |
| 2 | teaspoon | salt | |
| 6 | each | parsley, large sprigs | |
| 1/2 | each | bay leaf | |
| 1 | teaspoon | thyme, leaves | |
Directions: | |||
| Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8 quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Strain and discard vegetables. Makes 2 1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use. | |||
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TOPIC: Quick Vegetable Stock