Veggie stock

• * 14 cups water
• * 4 celery stalks with leaves, chopped
• * 4 carrots, chopped
• * 1 cup green cabbage, chopped
• * 1 cup mushrooms, chopped
• * 1 onion, chopped
• * 12 cloves garlic
• * 10 sprigs of parsley
• * 2 bay leaves

Directions:

• Directions:

Combine water, celery, cabbage, mushrooms, carrots, garlic, onions, parsley and bay leaves in a large pot or dutch oven over medium high heat. Bring to a boil and then reduce heat to medium and cook for one hour. Then strain through a colander. Press the vegetables against the colander to press out as much juice as possible. Compost the veggies.

• Combine water, celery, cabbage, mushrooms, carrots, garlic, onions, parsley and bay leaves in a large pot or dutch oven over medium high heat. Bring to a boil and then reduce heat to medium and cook for one hour. Then strain through a colander. Press the vegetables against the colander to press out as much juice as possible. Compost the veggies