Vegetable Stock 

1

– 1 large onion quartered – 3 medium carrots chopped – 8 ounces mushrooms halved – 2 celery ribs chopped – 1 leek chopped (optional) – 1 garlic bulb

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2

In a large pot, combine onions, carrots, mushrooms, celery, leek (if using), garlic, parsley, thyme, bay leaves, salt, peppercorns, and water.

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3

After simmering, strain the stock through a fine mesh sieve, discarding the solids.

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Full recipe & nutritional info on bakedbree.com