Veggie Stock

Veggie Stock

Ingredients:
2 tablespoons vegetable oil
1 medium onion, peeled and chopped
1 medium celery rib, chopped
1 medium carrot, peeled and chopped
1 tomato, chopped
3 cloves garlic, peeled and crushed
2 bay leaves
2 fresh thyme springs
3 to 4 fresh parsley springs
3 to 4 whole black peppercorns
2 teaspoons salt
1 In a 5-quart stockpot set over medium heat, heat the oil. Add the onion, celery,

Directions:
carrot, tomato, and garlic and cook for about 5 minutes, or until the onions are
soft and translucent.
2 Pour in enough cold water to cover the vegetables. Add the bay leaves, thyme,
parsley, black peppercorns, and salt. Bring to a boil, reduce the heat to low, and
simmer for 30 to 45 minutes.
3 Strain stock and let cool. Store the stock in an airtight container in the
refrigerator for up to 1 week or in the freezer for up to 3 months.
CREAM OF MUSHROOM SOUP
There are some exceptions where homemade just makes good-flavor common sense.
This recipe boasts a lovely, woody mushroom flavor that doesn’t compare to the
canned variety. It’s perfect as a warm meal on a cold night or for adding to your
favorite recipes, such as our Tater Tot Casserole. Makes 3 cups