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Vegetable Stock

Vegetable Stock

By: Rachel's Tea

Info

Info

Servings
8
Prep-Time
-
Cook-Time
-
Cal/serving
180
Ingredients
  • leeks washed diced small 1 1/4 lb.
  • Diced carrots 1 3/4 lb.
  • Diced onions 1 3/4 lb
  • Olive oil 2 1/2 tbsp.
  • Bay leaves 2
  • Ground thyme 1 bunch fresh parsley 2 tsp.
  • Quarts water 3 1/2

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For A Delicious Dinner!

Method

  1. In large pot heat oil to medium and sauteĢ all vegetables until soft.
  2. Add herbs and water and bring to boil reduce heat to simmer and over for about 45 minutes.
  3. Strain and cool.
  4. This stock will keep in your freezer for up to three months to use in your dishes