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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 40 |
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Making your own stock is well worth the effort, resulting in fresher tasting, more flavorful soups. This is modified from a Williams-Sonoma recipe, and is a more full-bodied vegetable stock. Ingredients:
2 tablespoons olive oil |
7 carrots, unpeeled, cut into chunks |
3 onions, unpeeled, quartered |
8 stalks celery, cut into chunks |
1/2 lb white mushroom, quartered |
1 large baking potato, unpeeled, cut into chunks |
4 1/2 quarts water |
2 cups white wine, preferably chardonnay |
4 sprigs parsley |
2 sprigs thyme |
1/4 teaspoon peppercorn, crushed |
1 teaspoon salt |
1 bay leaf |
Directions:
1. Preheat oven to 350 (F). Drizzle large roasting pan with olive oil.
2. Spread carrots, onions, celery, mushrooms, and potato in roasting pan. Roast for 45 minutes, stirring twice to achieve an even roast.
3. Remove from oven and transfer the vegetables to a large stockpot. Add remaining ingredients to the stockpot, and bring to a boil over high heat. Reduce heat to low and simmer, partially covered for 2 hours.
4. Strain the stock through a sieve or colander into 2 or 4-cup storage containers. Discard the solids. Let cool, then refrigerate. Can be frozen for up to 3 months.
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