1 leek, well rinsed, trimmed, and chopped
\n2 medium onions, chopped
\n3 carrots, scraped and chopped
\n5 stalks celery, without leaves, chopped
\n1 C. chopped parsley stems
\n2 bay leaves, broken into halves
\n1 tsp. dried marjoram, crushed
\n1\/4 tsp. dried thyme, crushed
\n12 C. cold water<\/p>\n
Combine all the ingredients in a large pot and bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 1 hour. Line a strainer or colander with a double thickness of cheesecloth and set it over a very large bowl or pot. Strain the stock through the cheesecloth, discard the solids, and let the stock cool. Store, tightly covered, in the refrigerator for 1 week or in the freezer for several months. 1 C. = 10 calories.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 leek, well rinsed, trimmed, and chopped 2 medium onions, chopped 3 carrots, scraped and chopped 5 stalks celery, without leaves, chopped 1 C. chopped parsley stems 2 bay leaves, broken into halves 1 tsp. dried marjoram, crushed 1\/4 tsp. dried thyme, crushed 12 C. cold water Combine all the ingredients in a large pot and bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 1 hour. Line a strainer or colander with a double…<\/p>\n