Homemade Vegetable Stock Recipe

Ingredients

• 1 large onion
• 1 carrot
• 1 medium celery stalk
• 1 leek
• 1/2 tsp canola oil
• 8 cups cold water
• 1 cup white wine
• 16 oz mixed frozen vegetables
• 6 parsley sprigs
• 1 Bay Leaves
• 4 whole allspice
• 1 tbsp black peppercorns
• 1 pinch salt

Instructions

1. Peel and chop onion and carrot. Wash and chop celery.
2. Remove root end and 1" of green top of leek. Slice lengthwise. Wash well. Cut into 1" pieces.
3. In stock pot or large Dutch oven, heat oil over medium.
4. Add onion, leek, carrot, and celery. Cook for 5 minutes, stirring frequently.
5. Add water, wine, chopped vegetables, parsley sprigs, bay leaf, allspice, peppercorns, salt, and pepper.
6. Bring to boil. Reduce heat. Cover pot. Simmer 1-1/2 to 2 hours.
7. Strain stock. Press lightly on vegetables to extract all juices. Discard solids

Additional information