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Homemade Seasoned Vegetable Stock
- 2 tablespoons butter or oil
- 3 large carrots, coarsely chopped
- 2 large celery stalks, coarsely chopped
- 1 potato, cut into cubes
- 5 to 8 mushrooms, choppeds
- 1 onion, coarsely chopped
- 1 small turnip
- 1 small parsnip
- 12 cups water
- 1 bay leaf
- 2 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 1/2 teaspoon fresh cracked black pepper
- 1/2-inch piece fresh ginger, sliced
- 3 whole cloves
- 2 teaspoons sea salt
- 1 tomato, chopped
Directions:View on Lisa's Kitchen
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