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Make your own vegetable stock instead of buying it. This allows
you to tweak it to fit your tastes.
Ingredients:
- 14 cups water
- 4 celery stalks with leaves, chopped
- 4 carrots, chopped
- 1 cup green cabbage, chopped
- 1 cup mushrooms, chopped
- 1 onion, chopped
- 12 cloves garlic
- 10 sprigs of parsley
- 2 bay leaves
Directions:
Combine water, celery, cabbage, mushrooms, carrots, garlic,
onions, parsley and bay leaves in a large pot or dutch oven over
medium high heat. Bring to a boil and then reduce heat to medium
and cook for one hour. Then strain through a colander. Press the
vegetables against the colander to press out as much juice as
possible. Compost the veggies.
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