It’s getting to be the time of year when we crave soup. That means stocking the freezer with rich, flavorful, homemade stock.
This recipe is from Martha Stewart & I used this vegetable stock for her Minestrone Soup (post to follow).
Definitely a keeper!
Vegetable Stock (Pressure Cooker)
INSTAPOT/Pressure Cooking, Soups & Stews, Vegetable
Source: Martha Stewart’s Pressure Cooker book
Servings: 3 quarts
3 quarts water
1/2 pound cremini mushrooms, trimmed and sliced
1 leek (green parts only), rinsed well
2 large carrots, trimmed and halved
1 large turnip, peeled and quartered
1 large celery stalk, halved
1 medium onion, quartered
1 bunch fresh flat leaf parsely
4 thyme sprigs
3 dried bay leaves
1 tablespoon tomato paste
1 teaspoon black peppercorns
1 1/2 teaspoons coarse salt
1) Place all ingredients in a 6 to 8 quart pressure cooker.
2) Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
3) Strain stock through a fine mesh seive set over a large bowl (discard solids). Let stock cool completely, uncovered. (Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months).