Vegetable Stock

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Vegetable Stock

Yields: 2 quarts

 

3 cups mushrooms (any variety)

1 fenel bulb, stalks and leaves only (reserve the bulb for another use)

5 celery stalks

4 medium to large carrots

2 large onions

¼ head of green cabbage

½ large rutabaga, peeled

5 leeks, cut in half lengthwise and washed

1 small bunch of fresh flat-leaf parsley (about 15 sprigs)

 

Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage

thin and place in an 8-quart stockpot. Cut the rutabaga into large chunks

and place in the stockpot. Add the remaining ingredients and cover with cold

water.

 

Bring to a boil over high heat. As the stock approaches a boil, skim any

impurities that rise to the top with a ladle. Lower the heat and simmer

gently for 45 to 60 minutes. Ladle through a fine stainer, cool, and

refrigerate. The stock will keep for 4 to 5 days in the refrigerator, or

freeze in 1-cup batches.

 

Note:

To intensify the flavor, reduce the stock after reducing by one quarter to

one half.

 

 

" As the beloved God, under the shadow of His wings --- and as the apple of

God's eye --- the seeds of great faith live within us. "

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