Preparation time: 5 minutes
Cooking time: 2 hours
Makes: 5 cups
Ingredients
- 2 leeks, sliced
- 125g mushrooms or mushroom trimmings
- 2 onions, sliced
- 2 carrots, sliced
- 2 sticks celery, sliced
- 2 large ripe tomatoes, chopped
- 3 sprigs parsley
- 1 bay leaf, fresh or dried
- ½ teaspoon grated lemon rind
- 6 black peppercorns
- Water
Method
1. Place all ingredients in a large saucepan and add water to cover. Bring to the boil and simmer over gentle heat for 2 hours.
2. Remove from heat and strain into a clean bowl, pressing the vegetables to extract the flavour.
3. Refrigerate and use as required.
Hint
Stock will keep in the refrigerator for up to 3 days. Freeze in portion sizes ready to use in recipes, eg: ½ cup, 1 cup, 2 cups.