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Vegetable Stock

Makes about 1.5 Quarts

2 large or 3 medium onions

3 large or 4 medium carrots

3 or 4 celery stalks

1 garlic clove

1 Tablespoon canola oil

1 or 2 bay leaves, coarsely torn

A sprig of thyme and/or some parsley stems if you have them

A few black peppercorns

1/2 small glass dry white wine (optional)

7 cups boiling water


Coarsely grate or chop into small pieces onions carrots, celery, and garlic. Heat oil over medium heat in a large saucepan. Add the vegetables, garlic, herbs and peppercorn. Saute, stirring occasionally, for about 5 minutes, or until the vegetables have softened slightly. Add the wine if you are using it, and then the boiling water. Bring back to a boil and simmer, uncovered. If all the vegetables were grated, the stock will be ready in about 10 minutes. If they are in larger chunks, simmer 20 to 30 minutes. Then strain the stock, use right away or cool then refrigerate then freeze.

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