We’ve been eating less meat recently. I always do chicken stock, so I decided to step out of that box and try a vegetable stock. Fingers crossed!
- 8 oz baby bella mushrooms
- 2 onions
- 10 celery stalks
- 6 carrots
- 1-2 head of garlic
- 4 tsp salt
- 1 TB peppercorns
- Add all ingredients to large stock pot. Fill almost to the top with water. Cover. Simmer on low until the pot comes to a boil. Remove lid and cook until reduced by about half.
- This should make at least 12 cups of stock.
Tags: broth, cooking experiment, stock, vegetable