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Vegetable Stock

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Stocks [/dishes/stocks/] Vegetable Stocks [/dishes/stocks/vegetable-stocks/]

Instructions

1 Sweat the vegetables in the oil in a stockpot.
2 Add the water and bring gently to the boil, then add the mushrooms, tomatoes,
herbs and peppercorns.
3 Simmer gently for 45 minutes, continuously removing any scum and fat.
4 Strain through a conical strainer into a clean saucepan, reboil and use as
required or cool as rapidly as possible and place in a refrigerator at 7°C until
required.