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Recipe: All Season Vegetable Stock
Similar Categories: All, Season, Vegetable, Stock
1 large onion
2 carrots
1 celery rib
1 parsnip
8 ounces white mushrooms
1 whole garlic clove -- unpeeled, halved
6 cups water
2 bay leaves
2 sprigs fresh thyme
OR 1 tsp dried thyme
Cut vegetables, including the mushrooms, into 1/2-inch pieces.
In a 3-quart soup kettle, combine the vegetables and garlic. Add water. Bring to boil. Skim foam. Add bay and thyme
Reduce heat and simmer, uncovered for 1 hour.
Strain and use within two days.
Yield:
"4 cups"
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