Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 1 large onion, peeled and quartered
- 1 stalk celery, cut into 2-inch chunks
- 3 medium carrots, unpeeled cut into 2-inch chunks
- 1 leek, split lengthwise and cut into 2-inch lengths (optional)
- 1 bay leaf
- 1 piece of kombu, about 2 inches long
- 1 branch fresh thyme, and/or several parsley stems (optional)
- 3 quarts spring water
Preparation:
Combine vegetables, herbs, and water in a large pot. Bring to a boil over medium high heat. Cover the pot, reduce heat to a simmer, and cook 30 minutes. Strain stock into clean containers. Cool before refrigerating or freezing.
Makes 3 quarts.
Copyright 2008 by Jen Hoy
