Quick Vegetable Stock

·        1/8 tsp salt

·        3 tsp olive oil

·        1 pc bay leaf

·        4 pc fresh thyme sprig

·        12-14 pc fresh white mushrooms, coarsely chopped

·        6 pc fresh flat-leaf (Italian) parsley sprig

·        1 pc large yellow onion, cut into pieces about 1-inch

·        8 cups water

·        3 pc big carrots, cut into 1-inch pieces

·        6 cloves garlic, halved

·        2 pc celery stalks with leaves and cut into 1-inch pieces

Preparation:

1. Heat 2 tsp of olive oil under medium-high heat in a stockpot. Mix in mushrooms and sauté for 4 to 5 minutes or until it starts to brown. Place the mushrooms pieces on the side of the stockpot then mix in the remainder of 1 tsp oil, carrots, garlic, onion and celery.  
2. Increase the heat setting to high then sauté with frequent stirring for about 10 minutes or until the vegetables become tender.  
3. Mix in the thyme, water, salt, parsley and bay leaf, bring to boil then lessen the heat to medium low. Simmer for about 30 minutes without covering. Remove from heat then set aside to cool a bit.  
4. Through a colander, cautiously drain the stock into a bowl. Stock can be used immediately or be stored for 3 days in the refrigerator or freeze in airtight containers for up to 3 months.  

This recipe features a flavorful stock of mixed vegetables that can be used in other recipes.

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