Vegetable Stock

Summer stock series continues for a few more weeks.  I hope you are all enjoying this.

Soup Queen's Vegetable Stock:

4 Q Water
3 Carrots, peeled and cut in half
1 Onion, peeled and cut in half
1 Shallot, peeled and cut in half
3 Cloves of Garlic, peeled
3 Celery Stalks, cut in half
5-7 Mushrooms, cut in half
5 Sprigs of Thyme
5 Springs of Parsley
1 T Salt
2 t Olive Oil

Directions:
1.  Mix all ingredients in a soup pot. 
2.  Bring to a boil and lower heat.
3.  Simmer for about 2 hours.
4.  Run through a strainer.

Makes about 3 Quarts

Tip:  If you are not going to use your stock right away, it is best to freeze it for a later use.