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Recipe Source: cdkitchen.com
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Vegetable Stock
Category: food storage, broth
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Serves/Makes: 1 quart
Ready in: > 5 hrs
- 1 large onion, chopped
- 2 carrots, chopped
- 1 celery rib, chopped
- 1 parsnip, chopped
- 8 ounces white mushrooms, chopped
- 1 clove garlic, cut in half
- 6 cups water
- 2 bay leaves
- 2 sprigs fresh thyme
Add all the ingredients to the crock pot and stir to combine. Season if desired with salt and pepper. Cover the crock pot and cook on low heat for 6-8 hours. Let it cool then strain the liquid. Discard the vegetables. Use immediately or refrigerate the stock for up to two days or freeze for 3-4 months.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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