Title: Vegetable Stock
Categories: Soups, Vegetables
Yield: 10 Cups

2 Large leeks
2 tb Olive oil
2 Yellow onions, peeled and
-chopped in 1/2-inch chunks
6 Small cloves garlic,
-coarsely chopped
2 Small carrots, scraped and
-cut into 1/2-inch rounds
1 Medium parsnip, peeled and
-cut into 1/2-inch chunks
3 Small potatoes, scrubbed and
-quartered
2 Stalks celery with leaves,
-chopped in 1/2-inch pieces
1/2 lb Button mushrooms, halved
1 ts Dried thyme
1 Bay leaf
4 Large sprigs parsley
10 c Cold water
1/8 ts Black peppercorns, coarsely
-cracked
2 ts Salt (optional)

Clean leeks by cutting off root ends and removing and discarding coarse
outer leaves. Cut off and discard the top half of the green portion of the
leaves, leaving some of the green intact. Split stalks legthwise and soak
in cold water for several minutes. Separate layers under running water to
rinse any dirt clinging between them. Chop leeks into 1/2-inch pieces.
Heat oil in an 8-quart stockpot over medium heat.Add leeks, onions and
garlic. Stir to coat with oil and cook about 5 minutes.
Add remaining ingredients. Bring to a boil, skim any "scum" from the
surface, and reduce heat to low. Simmer for 30 minutes.
Strain stock into a 3-quart bowl, discarding solids. Let stock cool to
room temperature, then cover and refrigerate in a covered container for up
to 3 days or freeze for up to a month.

From article by Annette Gooch, United Press Syndicate, in the Buffalo News.
Typed for you by Joan MacDiarmid.

Posted to MM-Recipes Digest by "Rfm" on Nov 22, 98