VEGETABLE STOCK

Ingredients:

            2 Tbsps. Oil                                         2 onions, chopped

            4 carrots chopped                                2 sticks celery, chopped

            Salt                                                      Freshly ground black pepper

            2.5 liters (4 quarts) water                    few fresh sprigs parsley

            1 tsp. dried thyme or 2 fresh               1 bay leaf

                 Thyme sprigs         

            1 clove garlic bruised

Procedure:

1. Heat oil in a large saucepan and cook onions until golden.  Add carrots and celery, sauté for 4 minutes, stirring.  Season with salt and pepper and add 2 tbsps. of the water.  Cover pan and cook over moderate heat for 5 minutes.
2. Add remaining water, bring to the boil, and then skim.  Add parsley, thyme, bay leaf and garlic.  Reduce heat and simmer until all vegetables are tender.  Strain.

Makes about 2 liters (3-1/2 pints of vegetable stock.