Vegetable Stock 101
Making your own stock adds so much richness and depth to a soup and is a great way to minimize waste and cook ‘nose-to-tail’ whether you eat animals or not. The
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Fine-mesh sieve
- Reusable tea-style infuser
- Airtight container
- Zip-top bag
- Refrigerator
- Freezer
Ingredients
- 1 Tbsp olive oil
- OR use 1 chopped onion and any of the above vegetables
- 12 cups water
- 2 bay leaves
- 2 tsp salt
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