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Vegetable Stock

Time:
1.5 Hours
Difficulty:
Easy
Serves:
16 People
Overhead view of pot of vegetable broth.

Ingredients

2 med leeks, chopped
4 onions, chopped
6 carrots, peeled and chopped
1 sm bunch celery, chopped
1 sm bunch parsley, chopped
3 bay leaves
2 tsp dried leaf marjoram
1/2 tsp dried thyme
1 1/2 gal cold water

Instructions

  1. Combine all ingredients in a large stock pot, and bring to a boil. Reduce heat and simmer uncovered for 1 hour, skimming off any foam that comes to the surface. Do not stir, and do not allow to boil again. Let stock cool slightly for easy handling.

  2. Line a kitchen strainer or colander with double-thickness cheesecloth and set over a large bowl or pot in the kitchen sink. Strain stock through cheesecloth, pouring slowly and steadily so as not to stir up sediments. Discard the dregs. Cool.

  3. Refrigerate or store in the freezer in small portions.

Nutrition

Calories 10
Protein trace
Sodium 21mg
Carbohydrates 3g
Fat Trace
Fiber trace
Cholesterol 0mg
Servings 16 (1 cup ea.)