Ingredients
Any number of veges can be used: leeks, celery, tomatoes, potatoes, mushrooms, green beans, squash, garlic, fennel, eggplant, cabbage and greens such as spinach or lettuce.
10 cups cut-up assorted fresh vegetables
1 yellow onion, coarsely chopped
1 carrot, peeled and coarsely chopped
12 fresh parsley sprigs
Pinch of fresh thyme leaves
1 bay leaf
Preparation
Place the assorted vegetables, onion, and carrot in a large stockpot. on the center of a small square of cheesecloth, place the parsley stems, thyme and bay leaf. Bring the corners together and securely tie with kitchen string to form a bundle. Add to the pot along with cold water to cover the vegetables by 3 inches.
Bring to a boil over high heat, then immediately reduce the heat to low and simmer gently, uncovered until the stok is aromatic and has a good flavor, 1-1 1/2 hours. Add water as needed to maintain the original level.
Remove from the heat and pour the stock through a fine-mesh sieve into a clean container. Use immediately or cover and refrigerate for up to 1 week or freeze for up to 2 months.
