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Categories:Viewed: 32 - Published at: 2 years ago
Ingredients
- 1 teaspoon olive oil
- 3 cups coarsely chopped onion
- 1 cup chopped carrot
- 3 large leeks (about 2 pounds)
- 1 cup sliced mushrooms
- 1 cup (2-inch) parsley stems
- 1/2 teaspoon salt
- 5 thyme sprigs
- 2 bay leaves
- 8 cups water
Method
- Heat oil in a large Dutch oven over medium-high heat. Add onion and carrot; saute 8 minutes or until onion begins to brown.
- Remove roots, outer leaves, and top 6 inches from leeks. Rinse well and drain. Reserve remaining portion for another use. Chop leek outer leaves and tops. Add roots, chopped leek, mushrooms, and remaining ingredients to onion mixture; bring to a boil. Reduce heat; simmer until reduced to 6 cups (about 30 minutes). Strain stock through a sieve over a bowl; discard solids.
