Vegetable Stock

Ingredients

• 2 teaspoons olive oil
• 4 cloves garlic, chopped
• 1 large shallot, chopped
• 7 quarts water
• 1 cup dry vermouth or white wine (optional)
• 3 carrots, thinly sliced
• 2 cups fresh mushrooms (can be mixed)
• 4 stalks celery, thinly sliced
• 1 small bulb fennel, thinly sliced
• 1 leek, sliced
• 1 bouquet garni: 2 bay leaf, fresh thyme,
• parsley stems, peppercorns
• 1 tablespoon juniper berries, toasted

Method

• 1. In a stock pot heat the o/o and add the garlic and shallots. Sweat until translucent.
• 2. Add the rest of the ingredients.
• 3. Simmer slowly for about 45 minutes.
• 4. Strain and cool in an ice bath and store.

Notes

• NOTES:
• NOTES : Makes about 7 quarts
• SERVINGS: 1
• SOURCE: Apple Charlotte