Ingredients
- 4 tablespoons unsalted butter,(kerrygold irish)
- 2 cups onions,chopped
- 1 leek, washed , chopped (white part only)
- 1 carrot, peeled and chopped
- 8 ounces white mushrooms, chopped
- 1/4 pound potato, peeled ,cut into 1/2 inch pieces
- 8 cups water
- 3 garlic cloves, minced
- 1 teaspoon black peppercorns
- 1⁄4 teaspoon dried thyme
- 1 bay leaf
- 6 sprigs fresh flat-leaf parsley
- 1⁄2 teaspoon salt
How to Make
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Step 1: In stockpot
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Step 2: Over medium heat, melt the butter.
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Step 3: Add the onions and cook for 5 minutes, or until lightly browned.
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Step 4: Add leek, carrot, celery, mushrooms,potato, and 1/3 cup water of the water.
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Step 5: Cover and cook, for 5 minutes, or until vegetables are slightly tender.
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Step 6: Add the remaining water, the garlic, peppercorns, thyme, bay leaf, parsley, and salt.
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Step 7: Bring to a boil, reduce the heat to low, and simmer, uncovered for 2 hours.
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Step 8: Strain the stock through a fine-mesh sieve into a bowl and let cool.
We hope you enjoy this recipe!
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