Vegetable Stock

Prep Time: 25 minutes

Cook Time: 1 hours, 30 minutes

Ingredients:

• 1 onion, chopped
• 2 Tbsp. oil
• dash white pepper
• dash cayenne pepper
• 1/2 tsp. salt
• 1 carrot, chopped
• 2 cups diced celery with leaves
• cold water to cover

Preparation:

Saute onion in oil until translucent and just beginning to brown. Place all ingredients in a stockpot with water to cover. Bring to a boil. Reduce heat and simmer, partially covered, for 1-1/2 hours until vegetables are very tender. Strain and chill, or pour into ice cube trays and freeze. Then pop out of the trays and store, well labeled, in the freezer.

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