Vegetable Stock
I N G R E D I E N TS
T 2 large onions upeeled, halved
T 4 stalks of celery chopped
T 2 large carrots peeled and chopped
T 7 oz button mushrooms, halved
T 1 head of garlic, halved crossways
T 1 tsp whole black peppercorns
T 1 bay leaf
T 2 sprigs fresh thyme
T VSULJVÀDWOHDISDUVOH\
T 10 cups cold water
D I R E C T I O N S
1. Add all the ingredients to the cooking pot.
2. Close the lid and press the Slow Cook button. Press ON/OFF/START.
3. :KHQFRRNLQJKDVFRPSOHWHGOHWWKHVWRFNFRROXQWLOVDIHWRKDQGOHDQGVWUDLQWKURXJKD¿QH mesh sieve.
4. Use immediately or refrigerate overnight. Stock can be frozen in small air-tight containers for future use.
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