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3 leek tops 1/2 lb. old mushrooms, rinsed and quartered 3-4 carrots, rinsed and cut in 2″ segments 1 baked potato, cut in big chunks 5-6 stalks celery, in 2″ segments 3 small onions, peeled & quartered 3 whole cloves garlic, peeled 1 bay leaf I put all of this in a large stock pot ran in enough water to cover it my 2 inches, brought it to a boil and let it simmer for 2+ hours, then I strained it and put it in a smaller pot and let it boil for about 30-40 minutes until it was reduced to 60% of original volume. This is the darkest, best smelling stock I have ever made. I can't wait to try it out. Plain Text Version of This Recipe for Printing or Saving | |
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