| | Green Vegetable Stock 6 cups of water
1/4 cup of dried mushrooms, rinsed
1/2 cup of split peas, green or yellow
1/2 pound of fresh mushrooms, soaked and wiped
1 large potato, cut into chunks
1 onion
2 carrots, cut into chunks
2 stalks celery with tops, cut into chunks
1 cup of green beans, snapped
2 zucchini, cut into chunks
4 sprigs parsley
1 1/2 teaspoons of salt
1/4 cup of nutritional yeast, optional
Salt and pepper to taste |
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Combine the water, dried mushrooms, and split peas in a large saucepan. Bring to a boil. Lower the heat. Cover and simmer for about 1 hour. Add the mushrooms, potato, onion, carrots, green beans, zucchini and parsley. Bring to a boil. Lower heat. Cover and simmer for about 30 minutes. Strain stock through a sieve lined with double thickness of cheesecloth. Squeeze cheesecloth to extract all of stock. Return stock to saucepan. Stir in the salt and nutritional yeast. Add the salt and pepper to taste. May be used at once or cooled, and chill in a covered container for later use. May also be frozen.
Makes 5 cups |
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