Vegetable Stock

Since Hubby changed to a low-sodium diet, I've been making my own stock because the products in the supermarket contain a lot of salt.
This recipe contains no added salt and is a combination of the recipes from Taste.com.au and the “Go for 2 & 5” Web site.
Makes approximately 1.5L (6 cups)

Times

Preparation:

10-15 minutes

Cooking:

1-1½ hours

Ingredients

• 2 large onions, coarsely chopper
• 1 swede or sweet potato (about 300g), peeled, coarsely chopped
• 2 carrots, peeled, coarsely chopped
• 4 celery stick, coarsely chopped
• 125g mushrooms or mushroom stalks, chopped
• 1-2 ripe tomatoes, chopped
• 6 sprigs of parsley
• 10-12 whole peppercorns
• 3 dried bay leaves
• 3L (12 cups) cold water

Method

1. Place all ingredients in a large saucepan.
2. Bring to the boil and simmer over medium-low heat, uncovered for 1-1½ hours or until liquid is approximately halved.
3. Remove from heat and strain into a jug or bowl. Press the vegetables to extract the flavour.

Notes

• Store in the refrigerator for up to 3 days or freeze portions ready for use.
• For soups, I tend to add an additional 2-4 cloves of garlic for a stronger flavour.