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Ref: 383
Heading: Sauces Dressings & Dips
Cuisine: French
Food Type: Vegetarian
No of Portions: 12
Change no of portions required to :

Ingredients & Prep

   200 g  button mushrooms chopped
   150 tbsp  water or white wine
   300 ml  water to cover approx.
   30 g  butter
   1 onion med finely sliced
   1 leek white only thinly sliced
   2 celery stick thinly sliced
   2 carrot thinly sliced
   2 garlic clove chopped
   2 bay leave
   2 tbsp  fresh thyme
   1 tsp  black pepper freshly ground
   1 tbsp  olive oil


  Step 1
In a good sized saucepan add the onion, butter & oil & fry until soft, add garlic & fry for 1 min, add all the other veg, fry of until a little colour, then add the wine (if using & reduce by half).
  Step 2
Add all the other ingredients & cover with boiling water & simmer with a lid on for an hour.
  Step 3
Remove from the heat & allow to cool to warm, place a piece of muslin cloth or a clean cotton tea towel into a bowl, pour stock into the bowl, then lift muslin cloth/towel around the edges allowing liquid to escape, when this is done twist cloth to extract all the liquid.
  Step 4
Use stock within a day or 2 if stored in the fridge or freeze.

Suggestion & Tips

Classic base stock.
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