Vegetable Stock
Gourmet
Vegetable Stock
Gourmet
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1 onion, coarsely chopped 2 carrots, coarsely chopped 3 celery ribs, coarsely chopped 1 leek, coarsely chopped 6 fresh oregano sprigs or 1 teaspoon dried 6 fresh thyme sprigs or 1 teaspoon dried 1 bay leaf 1/2 tablespoon whole peppercorns Directions: Combine all of the ingredients in a pot; cover with 12 cups of water. Bring to a boil over moderately high heat, then simmer over moderately low heat for 1 hour. Strain the stock Can be refrigerated for up to 1 week or frozen for up to 1 month. Makes about 9 cups.
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