Vegetable Stock

Recipe Ingredients

3 cups	711ml	Mushrooms (any variety)
1		Fenel bulb, stalks and leaves only
		(reserve the bulb for another use)
5		Celery stalks
4		To large carrots (medium)
2		Onions (large)
1/4		Green cabbage head
1/2		Rutabaga - peeled (large)
5		Leeks - halved lengthwise,
		And washed
1		Fresh flat-leaf parsley - (abt 15 sprigs)
1		Garlic head - halved crosswise
		To expose the cloves
12		Black peppercorns
6		White peppercorns
3		Bay leaves
6		Fresh thyme sprigs - (to 8)

Recipe Instructions

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 for longer storage.

This recipe yields 2 quarts.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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