Soups And Stews
4 sticks of celery
I onion
I potato
I garlic bulb
I apple (fuji ideal)
2 tbsp olive oil
6 cremini mushrooms
12 cups water
2 tbsp salt
1. Roughly chop the celery, onion, and potato. Slice the garlic bulb in half. Chop the apple into small cubes
2. Heat up a stockpot on medium high heat. Add olive oil
3. Sauté the onion and garlic for 5-8min
4. Add the apple and celery. Sauté for 5-8min
5. Add the potato, mushrooms, water, and salt
6. Turn the heat up and bring to a boil. Once it reaches a boil, turn the heat down to medium low. Cover and cook for at least 45min (ideally an hour and a half to two hours)
7. Pour the stock into a large bowl using a sieve to catch the solid ingredients. Use a spoon to further press the juices into the stock.
TIME: 1-2.5 hrs
STORAGE:
keep refrigerated and use within 1 week or in the freezer to use within 3 months.