Vegetable Stock from The Weeknight Cook by Brigit Binns
Trim, halve, and rinse the leeks, then cut into chunks. In a stockpot, combine the leeks, onions, carrots, celery, parsley, mushrooms, and peppercorns. Add 5 qt (5 l) water and bring to a boil over...
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Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Stove
Ingredients
- Button mushrooms, ½ lb (250 g), halved
- Peppercorns, 10
- Celery, 6 stalks, coarsely chopped
- Fresh flat-leaf (Italian) parsley, 6 sprigs
- Salt
- Carrots, 8, coarsely chopped
- Yellow onions, 5, quartered
- Leeks, 5 large
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