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                            Vegetable Stock


 

 

                            Well, I don't know about you, but sometimes I get sick of making veggie stock out of bouillon. If you're
                            like me, get out your pressure cooker and begin making your soups with this stock. If you don't own a
                            pressure cooker, you really should consider buying one. It saves incredible amounts of time, makes
                            things taste great, and is superior for maintaining the nutritional integrity of your food.

                            8 cups water
                            1/2 cup each of the following vegetables (feel free to change this mix to fit your taste): asparagus,
                            broccoli, zucchini, celery, carrots, onions, garlic, leek, scallions, squash, turnips, potatoes, tomatoes,
                            scallions, and mushrooms
                            2 medium onions
                            2 garlic cloves, finely chopped
                            3 large carrots, cut into thick slices
                            4 celery stalks, chopped
                            2 bay leaves
                            thyme, oregano, basil, salt, and pepper to taste

                            Before you begin this chopping marathon, place the water in the pressure cooker and begin boiling it.
                            As you finish chopping each ingredient, add it to the water. This will shorten the process even further.
                            When everything is in, bring the cooker to high pressure and cook for 10 minutes.

                            Remove the lid when the pressure is down and pour the stock through a strainer into a large container.
                            You can keep this in the refrigerator for  about 3 days.
 

                            (From the 3/19/01 Topica Vegetarian recipes newsletter)