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Vegetable Stock

 

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Vegetable Stock
 

 

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Recipe

Vegetable Stock

Times

  • Prep Time : 10 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 10 min

Servings

3 quarts s

Ingredients

  • 1 lb mushrooms, halved
  • 2 oz dried mushrooms
  • 4 large carrots, scrubbed and cut into thirds
  • 4 fist-sized potatoes, scrubbed and cut into quarters
  • 12 dried tomatoes
  • 2 medium onions, quartered
  • 5 springs parsley
  • 12 cups water (3 quarts)

Directions

Preparation

1 Pressure Cooker Method:
2 Place all ingredients in the pressure cooker. Cover, securing the lid, and bring to high pressure over high heat. Reduce the heat to maintain high pressure and cook for 12 mins. Remove from the heat and let the pressure reduce naturally for 10 mins, the quick-release the pressure.
3 When the pressure has dropped, remove the lid, being careful to keep it turned away from you to avoid the steam.
5 Standard Stovetop Method:
6 Place all ingredients in a stockpot. Cover and bring to a boil. Reduce the heat and simmer for 1 hour, or until the potatoes and carrots are pierceable with teh point of a knife. Remove from the heat.
7 Let the stock cool slightly, then strain, pressing gently on the vegetables to release any liquid. Discard the vegetables. Use the stock immediately or store in the refrigerator for up to 4 days. Vegetable stock may be frozen for up to 2 months.

About blhall2010

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I am a wife and mother as well as a 911 dispatcher for the county that I live in. During my free time I enjoy baking, crocheting and relaxing (when I can actually get a moment).

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