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Receta All Season Vegetable Stock
by Global Cookbook

All Season Vegetable Stock
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Ingredientes

  • 1 lrg onion
  • 2 x carrots
  • 1 x celery rib
  • 1 x parsnip
  • 8 ounce white mushrooms
  • 1 whl garlic clove unpeeled, halved
  • 6 c. water
  • 2 x bay leaves
  • 2 sprg fresh thyme Or possibly 1 tsp dry thyme

Direcciones

  1. Cut vegetables, including the mushrooms, into 1/2-inch pcs.
  2. In a 3-qt soup kettle, combine the vegetables and garlic. Add in water. Bring to boil. Skim foam. Add in bay and thyme
  3. Reduce heat and simmer, uncovered for 1 hour.
  4. Strain and use within two days.
  5. Yield: 4 c.
  6. NOTES : Vegetables stocks don't freeze well.