Vegetable Stock
Chefs: Matt Andrews, Wyatt Brege
Ingredients:
- 2 Bunches Celary
- 1 Bunch Leeks
- 8 ea Large Carrots
- 3 ea Large Yellow Onions
- 2 Bunches Parsley
Directions:
In a large pot, fill 3/4 the way full with water and add the vegetables (coarsely chopped and cleaned of any dirt) and parsley.
Let boil and set to simmer for 1-2 hours.
Strain via a china cap and 22 Quart container.