Vegetable Stock

This stock works well for most soups since it doesn’t have an overly strong flavor.  Adapted from one of my favorite cookbooks – The Complete Italian Vegetarian Cookbook by Jack Bishop, New York, Houghton Mifflin Company, 1997.

3 medium onions, chopped
4 small carrots, chopped
6 celery ribs, chopped
4 garlic cloves, unpeeled
16 sprigs fresh parsley
4 sprigs fresh thyme
4 bay leaves
2 tsp. whole black peppercorns
2 Tbsp. olive oil

Saute the vegetables in oil until softened and beginning to color, about 15 minutes.

Add 12 cups of water and the herbs. Bring to a boil, then simmer for about 1 hour.

Strain through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible. Discard the solids.

Use immediately or refrigerate in an airtight container. (Can be kept in the fridge 2 days or frozen for 2 months)

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