Vegetable Stock (Great for soups, rice, gravy, etc.)
A staple for any kitchen - vegetable stock! It can be used in gravy, soups, cooking rice in, etc...
Here is a great one.
2 medium leeks
3 stalks celery
1 small bunch parsley stems
1 tablespoon extra-virgin olive oil
2 teaspoons large-leaf marjoram
1/2 teaspoon dried thyme
3 Turkish bay leaves (or 1/2 California bay leaf)
1 1/2 gallons cold purified water
1. Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
2. Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly. Add 1 1/2 gallons of cold water. Also add the marjoram, thyme and bay leaves.
3. Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
4. Strain the stock through a fine sieve or a cheesecloth-lined colander. Press or squeeze the vegetables to extract their liquid. Discard the vegetables and cool, chill, or freeze the stock.
From Dr. Weil's Website