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A quick Vegetable stock, great to have on hand in the freezer for your culinary creations.

Vegetable Stock in a Wok

A quick Vegetable stock, great to have on hand in the freezer for your culinary creations.

Matzo Ball Soup with Large and Mini sizes – Vegetarian with Vegetable Broth

A quick Vegetable stock, great to have on hand in the freezer for your culinary creations.

Ingredients

2 teaspoons olive oil

1 cup cremini mushrooms, cleaned, dried, rough chop

1 medium onion, peeled, rough chop

½ cup carrots, cleaned, rough chop

½ cup celery, cleaned, rough chop

1 medium red pepper, cleaned, rough chop

1 cup cabbage, cleaned, rough chop

1 medium zucchini, cleaned, rough chop

6 – 8 medium garlic cloves, peeled

2 whole scallions, cleaned, rough chop

1,  2″ piece fresh horseradish, peeled, cut in half (adds some heat)

1 bay leaf

1 teaspoon black peppercorns

½ cup fresh parsley, cleaned

6 cups water

2 teaspoons sea salt , or to taste

Instructions

1

Cut, clean and dry all vegetables. This list is a guide, use any leftover or surplus of vegetables. I always include mushrooms, they lend an earthy flavor and strong color.

2

Add 2 teaspoons of olive oil to a wok. Place over medium heat, add all vegetables and sauté until vegetables are nicely browned, 5 minutes. Add peppercorns, parsley and water.

3

Bring to a boil, then cover and simmer for 1 1/2 hours. Add salt to taste. Cool, strain and pour into pint containers. Use within a few days, or freeze for another use.

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