You may also like
Categories:
cabbage fennel bulb celery carrot tomato paste onions mushrooms black parsley thyme garlic bay leaves water
Viewed: 47 - Published at: 4 years agoIngredients
- 3 cups coarsely chopped cabbage
- 2 1/2 cups coarsely chopped fennel bulb
- 2 cups coarsely chopped celery
- 1 cup chopped carrot
- 2 tablespoons tomato paste
- 2 large onions, peeled and halved (about 1 1/2 pounds)
- 1 (8-ounce) package mushrooms
- 12 black peppercorns
- 10 flat-leaf parsley sprigs
- 8 thyme sprigs
- 6 garlic cloves, peeled
- 2 bay leaves
- 4 quarts water
Method
- Combine first 12 ingredients in an 8-quart stockpot. Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 45 minutes, skimming surface occasionally.
- Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill. Refrigerate stock in an airtight container for up to 5 days or freeze for up to 3 months.
