Quick Vegetable Stock

Directions

Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8 quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1½ hours. Strain and discard vegetables. Makes 1½ quarts stock.

You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use.