Vegetable Stock

1 large leek, halved lengthwise with half the green part removed
3 baking potatoes, unpeeled
6 carrots, peeled
8 celery stalks
3 medium zucchini
2 large unpeeled onions quarted
1/2 lb. fresh mushrooms, quartered
1 whole head of garlic, unpeeled but crushed ( a chance to practice our
knife whacking skills :-)
10 black peppercorns
8 fresh thyme sprigs
8 fresh parsley sprigs
3 bay leaves

Cut the leek, potatoes, carrots, celery and zucchini in 1 inch pieces
In a large stockpot combine all the ingredients - add water until it is six
inches above the top of the vegetable. Bring to a boil, uncovers; reduce
heat, cover and simmer on hour, skim top if necessary
Remove cover after hour and simmer 45 minutes and then strain, pressing
vegetables with spoon to release their flavor (any one have any uses for the
mushy veggis afterwards besides composte?)


From the New York Times yesterday in the eating well column by Marian Burros.

Yeild: 8 cups
Approximate nutritional analysis per serving: 35 calories, >1 gram fat, 0
milligrams cholesterol, 15 milligrams sodium, 1 gram protein, 8 grams
carbohydrates.