Food
Vegetable Stock
By Yankee Magazine|Sep 05 2007|
Yield
8 cups
Ingredients
6 onions, sliced
1/2 cup chopped chives
3 stalks celery with leaves, chopped
3 carrots, peeled and chopped
1/4 head cabbage, cored and sliced
3 sprigs parsley
1 bay leaf
3 leaves basil
2 sprigs thyme
2 quarts cold water
Instructions
Combine all ingredients in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 1 hour. Strain.
