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Whole Foods Market Cookbook
by Steve Petusevsky & Whole Foods Market Team

Makes 2 Quarts

This is an all-purpose basic vegetable stock that may be used in place of water for all sauces, soups, and stews. The stock must simmer at a gentle and constant 185°F, which will give you a perfectly clear stock that will be light golden. Although this stock may be used in so many ways, it stands firm on its own, and a simple bowl of stock with cooked noodles or rice can be a memorable meal.

• 1 large onion, chopped
• 2 large carrots, chopped
• 3 stalks celery, chopped
• 1 bunch scallions, chopped, or I large leek, chopped and washed
• 1 medium tomato, chopped
• 1 pint mushrooms, chopped
• 1 large potato, peeled and chopped
• 3 cloves garlic
• 1/2 bunch parsley
• 4 sprigs fresh thyme, whole
• 3 bay leaves
• 2 1/2 quarts cold water
• 1 teaspoon white or black peppercorns
• Salt to taste

Place the onion, carrots, celery, scallions, tomato, mushrooms, potato, garlic, parsley, thyme, and bay leaves in a large stockpot or sauce pot and cover with the cold, clean water.

Bring the water to a boil, immediately lower to a simmer, and cook slowly for 45 minutes, uncovered.

Add the peppercorns and simmer for 15 minutes longer.
Strain the cooked vegetables, and season with salt.

PER 1-CUP SERVING: Calories 30; Calories From Fat 0; Calories From Saturated Fat 0; Protein 1 G; Carbohydrate 7 G; Total Fat 0 G; Saturated Fat 0 G; Cholesterol 0 Mg; Sodium 25 Mg; 0% Calories From Fat


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