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Vegetable Stock

MyCookbook Recipe Database
MyCookbook Member: Dayle
Recipe Category: Soup
Recipe Preparation Level: easy
    There are times when everyone needs to have a way to use up those extra vegetables. Whether you have a surplus harvest in your garden or simply got carried away at the grocery store.

    Vegetarian Soup Stock
    1 onion
    2 carrots
    1 cucumber
    1 head Chinese cabbage (or any green leafy vegetable, even lettuce can be used)
    1 tomato
    1 bay leaf

    Roughly chop the vegetables and put all the ingredients in a large stockpot. Cover with water and turn up the heat to bring it to a boil as quickly as possible. When the water boils, turn the heat down and skim any scum from the surface. Simmer the stock for at least 1 1/2 hours, skimming regularly. Strain. Use whenever a recipe calls for broth.

    A faster method is to pressure-cook the stock. The flavor may not be as good, but it only takes 3 minutes of cooking at 15 pounds after it is up to pressure. Use about 1 quart of liquid to 2 pounds of vegetables in a 4-quart cooker.

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