Wednesday, November 13, 2013

One Hour Vegetable Stock

2 tablespoons extra virgin olive oil

2 carrots, sliced

1 onion, chopped

1 celery stalk, chopped

2 or 3 cloves of garlic

5 to 10 white mushrooms, sliced

10 wo 20 parsley stems with leaves

2 tablespoons soy sauce

Salt and fresh ground pepper


Put the oil in a deep skillet and heat over medium heat till hot. Add carrots, onion, potato, celery, garlic and mushrooms. Let them sit over medium heat 2 or 3 minutes then stir them till they are nicely browned. (More flavor this way)

Transfer to a stock pot, add 6 cups of water, soy sauce, parsley and salt and pepper. Bring to a boil, then adjust to a gentle simmer. Cook till vegetables are tender - about 30 to 40 minutes. (Here, longer is better if you can.)

Strain, taste and add seasoning if needed. You can use now or store for future use in the freezer. (I actually reuse empty yogurt containers, the quart size. Yes, I know they say don't reuse plastic containers, but I'm a recycle nut. They are excellent for storing soups and broths in the freezer)

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