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Serves 12 | Prep Time 10 minutes | Cook Time 1 hour
1 pinch Eden Sea Salt
4 quarts water
2 medium onions, chopped
2 medium carrots, chopped
1/2 cup celery, chopped
5 sprigs fresh parsley
1 cup leeks, cleaned well, chopped using green and white parts
1 cup cabbage, chopped
1/4 cup Eden Maitake Mushrooms
or Eden Shiitake Mushrooms
1 large bay leaf
7 whole peppercorns
2 whole cloves
Place all ingredients in a large soup pot, cover and bring to a boil. Reduce the flame to medium-low and simmer for 1 hour. Strain to remove the vegetables and discard them. Use the stock as a base for soups, and stews.
Makes approximately 12 cups vegetable stock. Can be placed in plastic containers and frozen for future use.
NOTE: Any ends and pieces of vegetable may be substituted for those called for in the recipe - broccoli stems, turnips, rutabaga, daikon radish, green onions, shallots, any dried mushrooms,Eden Bonito Flakes, etc.