- Cook Time
- Prep Time
- 3 quarts ServingsServings
- 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)
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.