2 large onions
4 large carrots
3 celery ribs
4 cloves of garlic
¼ cup sun dried tomatoes
¼ cup dried mushrooms
1 leek (or 1/4 cup dried leek)
handful of parsley
1
Roughly chop vegetables.
2
Add all ingredients to a large stock pot then fill the pot with water until the pot is 3/4 full.
3
Let simmer for at least 1 1/2 hours or longer.
4
Strain vegetables out of stock.
5
Use stock immediately, store in the fridge to use later (for up to a week), or freeze for future use.
Ingredients
2 large onions
4 large carrots
3 celery ribs
4 cloves of garlic
¼ cup sun dried tomatoes
¼ cup dried mushrooms
1 leek (or 1/4 cup dried leek)
handful of parsley
Directions
1
Roughly chop vegetables.
2
Add all ingredients to a large stock pot then fill the pot with water until the pot is 3/4 full.
3
Let simmer for at least 1 1/2 hours or longer.
4
Strain vegetables out of stock.
5
Use stock immediately, store in the fridge to use later (for up to a week), or freeze for future use.