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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Adapted recipe from Gourmet Magazine. Ingredients:
1 large yellow onion, peeled and quartered |
1 large leek, washed, trimmed, and coarsely chopped |
2 stalks celery, quartered (organic) |
1 bunch celery leaves (from the heart of the organic bunch) |
2 carrots, trimmed and quartered |
1 turnip, trimmed and quartered |
3 tomatoes, cored and coarsely chopped |
1 cup button mushroom, including stems (crimini) |
6 parsley sprigs (italian) |
2 bay leaves |
6 whole black peppercorns |
2 garlic cloves, peeled |
3 quarts water (purified) |
Directions:
1. In a large stockpot, combine all ingredients and bring to a boil.
2. Partially cover, reduce heat to medium low, and simmer for 2 hours.
3. Cool stock.
4. Strain and discard solids.
5. Refrigerate or freeze.
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