White Vegetable Stock
Yield
9 CupsPrep
30 minCook
120 minReady
150 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
celery stalks
|
|
| 6 | each |
carrots
|
|
| 3 | each |
potatoes
unpeeled |
|
| 3 | medium |
zucchini
|
|
| 1 | large |
leeks
halved lengthwise |
*
|
| 2 | large |
onions
unpeeled |
|
| 1 | head |
garlic bulb
crushed |
* |
| ½ | pound |
mushrooms
|
|
| 10 | each |
peppercorns
|
*
|
| 8 | each |
thyme sprigs
fresh |
* |
| 3 | each |
bay leaves
bay |
*
|
| 1 ½ | cups |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
celery stalks
|
|
| 6 | each |
carrots
|
|
| 3 | each |
potatoes
unpeeled |
|
| 3 | medium |
zucchini
|
|
| 1 | large |
leeks
halved lengthwise |
*
|
| 2 | large |
onions
unpeeled |
|
| 1 | head |
garlic bulb
crushed |
* |
| 226.8 | g |
mushrooms
|
|
| 1E+1 | each |
peppercorns
|
*
|
| 8 | each |
thyme sprigs
fresh |
* |
| 3 | each |
bay leaves
bay |
*
|
| 355 | ml |
white wine
dry |
*
|
Directions
About 2½ hours before using: Cut up celery, carrots, potatoes, zucchini, leek, and onions.
In 12-quart stockpot, combine all ingredients, add water to cover.
Over high heat, heat to boiling.
Reduce heat to low; cover and simmer 1 hour.
Remove, cover, simmer 45 minutes.
Pour vegetable mixture through strainer, pressing vegetables to remove as much stock as possible.
Discard vegetables.
