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August 6, 2012 / Food Follower

Homemade Vegetable Stock

This weekend, I wanted to make soup. But instead of using canned stock, I decided to make my own vegetable stock from scratch. After I made my stock, I added a few fresh vegetables and voila, my soup was finished. It was definitely one of the most flavorful soups I have eaten.

What You’ll Need
1 large portobello mushroom cap, sliced into quarters
3 celery stocks cut into large pieces
4 carrots cut into large pieces
3 yellow onions halved (with the skin still on)
3 vine tomatoes, quartered
the dark green leaves of 3 leaks
2 garlic cloves (skin still on)
1 handful of parsley
3 sprigs of thyme
1 bay leaf
3.5 liters water
salt and pepper (I honestly just season my stock when I serve it because everyone in my family likes a different amount of salt and pepper).

Directions
1) Put everything into a large stock pot under medium heat. Bring to a boil and then lower heat so that liquid simmers.
2) With the lid covered, let liquid simmer for 2 hours.
3) Strain vegetables and herbs out.

Use stock for the base of a myriad of different soups. I just made a simple soup to showcase the vegetable stock. I threw in the white portion of my 3 leeks as well as 2 chopped carrots, 2 chopped celery, 1 corn off the cob, and 2 chopped yellow onions. I let my vegetables cook for roughly 12-15 minutes in the stock.

Enjoy everyone!

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