Basic Vegetable Stock

Makes about 2 1/2 Quarts

Scrub carrots, potato and turnip well. Peel potato and turnip, if desired. Chop vegetables coarsely, peel tomato if using, and place all vegetables in stockpot. Add water and salt to taste. To make bouquet garni, combine bay leaf, thyme, parsley, garlic and peppercorns in cheesecloth, and tie with string. Add to stockpot. Bring stock to [...]

2 carrots
1 potato
1 turnip
1 medium-sized onion
1 medium-sized celery rib
4 or 5 mushrooms
1 ripe tomato, optional
3 qts. water
Salt to taste
1 bay leaf
3 or 4 thyme sprigs or 1 tsp. dried
6 to 8 parsley sprigs
1 garlic clove
6 to 8 peppercorns

Scrub carrots, potato and turnip well. Peel potato and turnip, if desired. Chop vegetables coarsely, peel tomato if using, and place all vegetables in stockpot. Add water and salt to taste.
To make bouquet garni, combine bay leaf, thyme, parsley, garlic and peppercorns in cheesecloth, and tie with string. Add to stockpot.
Bring stock to a boil over high heat, then reduce heat to low. Cook for 30 minutes, skimming stock occasionally. When done, remove bouquet garni and discard.
Cool stock for 1 hour in pot, and strain. Use immediately or store in tightly sealed container in refrigerator.