Garden salad stock

4 quarts

Ingredients

Quantity Ingredient
1 bunch Medium leeks green parts only well cleaned
3 Plum tomatoes, halved
1 Handful cilantro
1 Handful parsley
3 Garlic clove(s), smashed
1 small Onion(s), quartered
2 Celery stalks
1 Unpeeled carrot
1 Handful lettuce leaves
¼ cup Stems and pieces of dried mushrooms or
1 teaspoon Porcini Powder
1 Thyme sprig
1 teaspoon Black pepper
6 quarts Water

Directions

1. Combine the leeks, tomatoes, cilantro, parsley, garlic, onion, celery, carrot, lettuce, mushrooms or Porcini Powder, thyme, pepper, and water in a large stockpot. Bring to a boil over high heat; lower the heat and simmer uncovered for 1 hour.

2. Remove the pot from the heat and leave the vegetables in the stock for 1-1« hours. Strain the stock and discard the solids.

Can be refrigerated for 1 week, frozen for 3 months.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 33-34 Submitted By DIANE LAZARUS On 10-05-95

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