Irish Vegetable Stock
"The Irish Pub Cookbook' by Margaret M. Johnson. Can freeze for later use Use veggies in something else"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (442.7 g)
- Calories 157.2
- Total Fat - 8.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 136.7 mg
- Sodium - 18075.7 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 2.1 g
- Sugars - 3 g
- Protein - 9.9 g
- Calcium - 67.3 mg
- Iron - 1.8 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In stockpot
Step 2
Over medium heat, melt the butter.
Step 3
Add the onions and cook for 5 minutes, or until lightly browned.
Step 4
Add leek, carrot, celery, mushrooms,potato, and 1/3 cup water of the water.
Step 5
Cover and cook, for 5 minutes, or until vegetables are slightly tender.
Step 6
Add the remaining water, the garlic, peppercorns, thyme, bay leaf, parsley, and salt.
Step 7
Bring to a boil, reduce the heat to low, and simmer, uncovered for 2 hours.
Step 8
Strain the stock through a fine-mesh sieve into a bowl and let cool.
Tips
No special items needed.
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