Homemade Vegetable Stock


6 cups of vegetables (cabbage, onions, carrots, mushrooms, celery, leek and tomatoes)
2 cloves of garlic (optional)
1 Tbsp cloves
1 bunch of fresh parsley and Thyme
1 cup white wine
Juice of 1 lemon
5 peppercorns
2 gallons of water


Place all ingredients on large pot and slowly bring to boil. Reduce to simmer and cook slowly for 1 1/2 hour. Stock should reduce by half. Strain veggies and discard and salt and pepper to taste.

You can also freeze this stock.

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