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Simple Vegetable Stock
Stop buying store bought stock filled with preservatives and make your own with this quick and easy recipe.
Prep Time: 00:15
Cook Time: 01:00
1 or 2 onions (skins on)
4 celery ribs
2 or 3 carrots or 15 baby carrots
5 to 10 mushroom stem ends (save the mushrooms for a stuffed mushroom recipe)
any amount of of parsley, cilantro, sage, and/or rosemary
1 bay leaf
1 tsp peppercorns
10 cups filtered water
1Fill large pot with filtered water
2Add in all your ingredients
3Bring to rolling simmer (do not boil)
4Cover and simmer for an hour(ish)
5Remove vegetables with slotted spoon (compost or toss out)
6Let stock cool
7Strain soup through cheese cloth and sieve
8Enjoy right away or freeze for up to 3 months
This recipe requires a large 10-cup pot but you can also use a smaller pot and cut the recipe in half.
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