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Vegetable Stock - Basic: Submitted by: Natural Epicurean | Date Added: 25 Oct 2014
Listed in: Soup

1 Tablespoon olive oil
1/2 pound onion, small dice
1/2 pound celery, small dice
1/2 pound carrot, small dice
2 quarts water

3 sprigs Parsley
1 sprig Thyme
1 Bay Leaf
1/2 teaspoon whole peppercorns

White Stock Substitute:
1/2 pound leek, small dice for onion.
1/2 pound parsnip, small dice for caarrot.

Cooking Instructions

Heat oil in large stock pot.
Add the onion, celery and carrot and saute for 5 minutes.
Add the water and sachet and bring to boil.
Turn head down to medium and simmer, covered for 30 minutes.

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