Soup recipes - Vegetable Stock

Ingredients:
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 tomato, chopped
1 cup mushrooms
1 cup parsley stems
5 garlic cloves, crushed
2 inches ginger root
6 black peppercorns
1 bay leaf
10 cups cold fi ltered water
sea salt, to taste


Procedures:
1. Put all the ingredients, except salt, in a large pot and cover with cold water. Simmer for 1 hour.
2. Strain stock through a fi ne-mesh sieve and discard the vegetables Add sea salt to taste.
3. Store in refrigerator or in the freezer.
Makes 10 cups