Vegetable Stock

== Directions ==
Yields: 2 quarts
== Ingredients ==
* 3 cups mushrooms (any variety)
* 1 fennel bulb, stalks and leaves only (reserve the bulb for another use)
* 5 celery stalks
* 4 medium to large carrots
* 2 large onions
* ¼ head of green cabbage
* ½ large rutabaga, peeled
* 5 leeks, cut in half lengthwise and washed
* 1 small bunch of fresh flat-leaf parsley (about 15 sprigs)
* 1 head of garlic, cut in half crosswise to expose the cloves
* 12 whole black peppercorns
* 6 whole white peppercorns
* 3 bay leaves
* 6 – 8 sprigs of fresh thyme
== Directions ==
# Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage thin and place in an 8-quart stockpot.
# Cut the rutabaga into large chunks and place in the stockpot.
# Add the remaining ingredients and cover with cold water.
# Bring to a boil over high heat.
# As the stock approaches a boil, skim any impurities that rise to the top with a ladle.
# Lower the heat and simmer gently for 45 to 60 minutes.
# Ladle through a fine stainer, cool, and refrigerate.
# The stock will keep for 4 to 5 days in the refrigerator, or freeze in 1-cup batches.
Category:Vegetable Recipes