Vegetable stock

My Easy Cooking
12 servings Preparation: 10 mins, Cooking: 1 hr 40 mins By Food24
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Tap for method

Ingredients (9)

2 onion
3 carrots
3 celery — leaves removed
8-10 porcini mushrooms
1 garlic — whole bulb
1 leeks
10 black peppercorns
2 bay leaves
fresh chillies — 573
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Cut all the vegetables in big chunks.

Drizzle with olive oil and roast in the oven for 30-40 minutes.

Remove from the pan and place into a stock pot and cover with water.

Bring to a boil and once it is boiling, reduce the heat and let it simmer for 1 hour.

Pour the stock through a strainer.

Cheesecloth placed in a colander works well for me.

Keep in a glass jar until needed.

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