Directions Edit


Vegetable Stock

Yields: 2 quarts

Ingredients Edit

Directions Edit

  1. Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage thin and place in an 8-quart stockpot.
  2. Cut the rutabaga into large chunks and place in the stockpot.
  3. Add the remaining ingredients and cover with cold water.
  4. Bring to a boil over high heat.
  5. As the stock approaches a boil, skim any impurities that rise to the top with a ladle.
  6. Lower the heat and simmer gently for 45 to 60 minutes.
  7. Ladle through a fine stainer, cool, and refrigerate.
  8. The stock will keep for 4 to 5 days in the refrigerator, or freeze in 1-cup batches.

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