Ingredients: 1 Onion, large dice 1 Leek, washed well, large dice 5 Carrots, large dice 5 Celery Stalks, large dice 8 Mushrooms, white, cut in half 2 Tomatoes, cut in quarters 1/2 Cup Parsley, rough chop 1 Apple, quartered 1 Lemon Peel, about 1 inch 4 Garlic Cloves, smashed 2 Bay Leaves 20 Fennel Seeds 15 Black Peppercorns 1 Pinch Dried Thyme 1 Pinch Salt 1 Tbs. Yellow Miso, optional 1 Gallon Water
Cut leek in half. Discard the very green end. Wash leek in plenty of water. May need to wash three times.
Gather all ingredients. Chop and slice as directed.
Place all into a large soup pot.
Bring ingredients to a boil.
Turn down to a simmer.
Simmer for one hour.
Strain the vegetables from the stock.
Use Vegetable stock as needed.
Save the cooked vegetables for later!
New Taste Thinking:
The vegetables from the stock are delicious. Serve them as a side dish if you like. I like to add a bit of olive oil and vinegar. Also a bit of salt and pepper. They are good hot or cold.
Making vegetable stock is a good way to clean out the fridge, especially if you have some carrots or celery that are getting a little old. This recipe is flexible, so if you have more of one thing and less or none of another, you can still make the stock.