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Vegetable stock

3#                    Mushrooms

9#                    Onions

2 ea                  Leeks

3#                    Tomatoes

2#                    Celery

3#                    Carrots

1 ea                  Sachet/Bouquet garni

  1. Cut all vegetables into two inch cuts.
  2. Place all vegetables and sachet into a small stock pot and cover vegetables with water by two inches.
  3. Bring to a simmer.
  4. Simmer stock for 2 hours.
  5. Strain, cool and label stock

Vegetable Stock alternative methods

Follow same procedure as above but roast vegetables or sweat vegetables prior to adding water

Utilize tomato consommé (see recipe) in place of water in varying amounts to increase body and overall flavor. Note that this version will not be vegan as egg whites are used in the preparation of the tomato consommé’


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