When life hands you more free vegetables than you can eat, make vegetable stock I say. Or at least that’s what I said yesterday when four boxes of produce were staring me in the face and I had no idea what to do with them.
I’ve made chicken broth before but never vegetable broth. And let me tell you Bob, it’s not rocket science. You can do it too!Print
- 14 quarts Water
- 1 bunch Green onions
- 1 Onion, quartered
- 3 Carrots, large, broken in half
- 5 Celery stocks
- 10 Mushrooms, halved
- 1 tablespoon Mc Cormick Italian Seasoning
Place everything in a large stock pot, cover pot and bring to a boil. Reduce heat and simmer for 1 hour.
Once the vegetable stock has cooled, use a funnel and place the stock in mason jars until ready to use. The vegetable stock should keep for 5 days in the refrigerator or up to one year in the freezer.