| |
Ingredients:
- 2 onions
- 3 carrots, scrubbed
- 7 sprigs of parsley
- 2 stalks celery or fennel, washed and rinsed
- 2 bay leaves
- 3 dried Shiitake mushrooms
- 1 (2 to 4 inches) of strip kombu
- 8 sprigs of fresh thyme
- Assorted vegetable trimmings and scraps 8 cups water
Preparation:
- Preheat the oven to 375°F. Place the onions and carrots on a baking sheet and roast for 1 hour and 15 minutes.
- Remove from the oven and cut lengthwise in half. Put in a stockpot with the remaining ingredients, place over high heat,
and bring to a boil. Lower the heat to a bare simmer.
- Simmer for at least 2 hours or up to 6 hours.
- Strain through a fine sieve or double thickness of cheesecloth.
- (May be stored, tightly covered, in the refrigerator for up to 2 days or in the freezer for up to 2 months. Freeze in 1-cup containers for easy use.)
Note:
To flavor a clear stock, simmer it with a fresh bouquet garni. Stuff a leek leaf or fill a celery or fennel stalk with sprigs of parsley,
thyme, and other fresh herbs. Tie with cotton thread or string, leaving a long tail for easy removal, and submerge the bouquet.
Remove before serving.
|