Recipes Online: Vegetable Stock

Vegetable Stock

Vegetable Stock

4 TB salted butter;
1 large onion;
3 large carrots;
3 large celery sticks;
1/2 pint mushrooms;
1 tsp fresh thyme leaves;
1/4 tsp fresh ground pepper;
2-3 sprigs of fresh thyme;
1 tsp salt;
12 cups water.


Melt butter in large stock pot. Cook onions in butter on medium heat until they brown, about 10-15 minutes, stirring occasionally. Add carrots, celery, mushrooms, thyme leaves and pepper and cook for another 10 minutes stirring occasionally. Add water, salt and thyme sprigs. Bring to a boil and then lower to simmer for a half hour.

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