Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Feb 20, 2018
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RECENT SEARCHES
CHICKEN
 
Pork
 
Zucchini
 
Dango
 
RHUBARB
 
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Vegetable Stock
Serves 4 cups
Rate It:
You must login to rate
Photo by Kristi Schiffman
January 2013

Vegetable Stock
Read the article: Bam! Jambalaya Goes Veg

INGREDIENTS

1 large onion, skin removed
2 celery stalks, with leaves
1 large carrot, peeled
1 large parsnip, peeled
1 oz. dried shiitake mushrooms
4 cups boiling water
2 Tbsp. olive oil
1 tsp. freshly minced garlic
6 sprigs fresh thyme
6 sprigs fresh parsley
2 fresh bay leaves
½ tsp. fleur de sel
4 cups cold water

PREPARATION

• Chop the onion, celery, carrot and parsnip into uniform ¼- to ½-inch pieces. Set aside.
• Place the mushrooms in a large bowl and cover them with the boiling water. Set aside.
• Heat the oil in a Dutch oven set over medium-high heat. Add the chopped vegetables and saute them, stirring occasionally, for 10 to 15 minutes, or until they are very brown. Add the garlic and stir until fragrant, about 30 seconds.
• Add the mushrooms and their soaking water along with the thyme, parsley, bay leaves, fleur de sel and cold water. Bring the soup to a boil, then reduce the heat and simmer, uncovered, for 1 hour.
• Strain, reserving the broth and discarding the rest.

This broth will keep, covered, in the refrigerator for up to 1 week or frozen for up to 3 months.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004