All Season Vegetable Stock Recipe


  • 1 lrg onion
  • 2 x carrots
  • 1 x celery rib
  • 1 x parsnip
  • 8 ounce white mushrooms
  • 1 whl garlic clove unpeeled, halved
  • 6 c. water
  • 2 x bay leaves
  • 2 sprg fresh thyme
  •     Or possibly 1 tsp dry thyme


Cut Vegetables, Including The Mushrooms, Into 1/2-inch Pcs. In A 3-qt Soup Kettle, Combine The Vegetables And Garlic. Add In Water. Bring To Boil. Skim Foam. Add In Bay And Thyme…

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