Vegetable Stock

INGREDIENTS

2 TBSP SUNFLOWER OIL OR CORN OIL
I MEDIUM ONION, FINELY CHOPPED
1/2 CUP FINELY CHOPPED LEEKS
1/4 CUP FINELY CHOPPED CARROTS
4 CELERY STALKS, FINELY CHOPPED
• 3 OZ/85 G FENNEL, FINELY CHOPPED
• 1 SMALL TOMATO, FINELY CHOPPED
• 4 1/4 PINTS/2.25 LITERS WATER
• 1 BOUQUET GARNI

Heat the oil in a large saucepan over low heat. Add the onions and leeks and cook, stirring frequently, for 5 minutes, or until soft.

Add the remaining vegetables, cover, and cook over very low heat, stirring occasionally, for 10 minutes. Add the water and bouquet garni and bring to a boil, then reduce the heat and simmer for 20 minutes.

Strain, cool, then cover and store in the refrigerator. Use within 3 days or freeze in portions for up to 3 months.

MAKES: 4 1/2 PINTS/2 LITERS