- 2 medium leeks
- 1 medium yellow onion
- 1-2 cloves of garlic
- 3-4 medium boiling potatoes
- 1 lb. button or cremini mushrooms
- 2 small or 1 medium carrot
- 2 large stalks celery
- Fresh herbs (whatever you can find) –
a few sprigs sage
a few sprigs thyme
a few sprigs rosemary
6-8 sprigs flat-leaf parsley
- 2 bay leaves
- Cut the base off of the leeks just above the root, and cut off the top 1” of the green part. Cut the leeks into 1” pieces, put into a bowl of water and swish them around to clean. Let sit for 5 minutes, then lift the pieces out out (don’t pour them out) and place in a colander to drain.
- Wash all of the vegetables and cut into 1” chunks. Onion and garlic skins can also be added, but don’t include the onion root.
- Add all of the chopped vegetables and herbs to a large stock pot, and cover with cold water so that the vegetables are just submerged. Bring to a boil over high heat, then reduce to low heat so that the pot is barely simmering. Simmer for 1 hour.
- After 1 hour, place a colander above another soup pot or dutch oven and strain the stock into the second pot. If you want to, line the colander with cheese cloth, or swap it for a fine-mesh strainer to get a clearer stock.
- You can reduce the veggie stock further to concentrate the flavors, or just use it as-is.
More recipes to Prioritize Plants for Healthy Holiday Cooking
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