How to Make Vegetable Stock
Ingredients (15)
- 1 ounce dried mushrooms*
- 4 tablespoons extra virgin olive oil
- 4 cups chopped onion
- 2 cups chopped celery
- 3 cups chopped carrot
- 1 cup chopped fennel bulb (optional)
- Salt
- 2 large garlic cloves, smashed (can leave skins on)
- 1 tablespoon tomato paste
- 1 tablespoon fresh rosemary
- 2 teaspoons dried thyme
- 1 teaspoon black peppercorns
- 4 bay leaves
- 1/2 cup chopped parsley
- *If you want to use fresh mushrooms instead, use about 5-6 ounces, thickly slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture. Then add in with the rest of the vegetables.:
Directions
Learn how to make this recipe at Simply Recipes
Ingredients (5)
- 1.5 oz. The Singleton of Glendullan 12 Year Old Single Malt Scotch Whisky
- .5 oz. Rhubarb Liqueur
- .5 oz. Lemon Juice
- .5 oz. Monin Sugar Syrup
- <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>