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Recipes
Fresh Vegetable Stock
Fresh Vegetable Stock
Fresh Vegetable Stock
photo credit: Ev Thomas
From Trattoria by Mary Beth Clark uses fresh vegetables, thyme and marjoram.
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Serves
Makes 5 cups
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Ingredients
2
tablespoons
extra-virgin olive oil
1
cup
diced carrots
3/4
cup
diced celery
3/5
cup
sliced leeks
1
small
clove garlic
1
small
red Spanish onion (cut in half)
3/4
pounds
fresh white mushrooms, cut in half
8
cups
cold water
1
small
plum (Roma style) tomato
1/2
teaspoon
fresh thyme or 1/4 dried
1/2
teaspoon
fresh marjoram leaves or 1/4 dried
4
fresh
flat leaf parsley sprigs
Instructions
Warm the olive oil over low heat in a saucepan large enough to hold all the ingredients. Add the carrot, celery and leeks and sauté unit the leeks are slightly translucent about 3 -4 minutes.
Add the garlic, onion and mushrooms and sauté until the onion is slight translucent about 2 minutes.
Pour in the water and bring to a boil over high heat. Us a large spoon and skim off any scum that forms on the surface if necessary. Add the tomato, thyme, marjoram and parsley. Reduce the heat to low and simmer, uncovered until the flavors are blend about 1 hour.
Strain the sock through a fine mesh sieve lined with cheesecloth or muslin into a clean contain. Season to taste with the salt and pepper.
Stock can be used immediately or refrigerate for up to 3 days or freeze up to one month.
Additional Notes
Kosher salt and fresh ground pepper (pepper looses it's flavor very quickly, fresh ground is best)
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