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Ingredients
1 Tablespoon olive oil
3 Leeks, trimmed & chopped coarsely
2 Cloves garlic, chopped finely
1 Small onion, chopped
3 Carrots, cut into thirds
4 Stalks celery, cut into thirds
2 Parsnips, quartered
2 Cups summer squash, cut in pieces
2 Potatoes, halved and then quartered
1 Cup sliced mushrooms
1 Large tomato, quartered
2 Bay leaves
3 to 4 Sprigs parsley
6 Whole peppercorns
2 1/2 Quarts water
Salt, optional
Instructions
Heat oil in a 6 quart pressure cooker; add leeks, garlic, and onion. Saut� until tender and onion begins to brown, about 3 minutes.
Add carrots, celery, and parsnips. Saut� 5 minutes more.
Add squash, potatoes, mushrooms, tomato, bay leaves, parsley, peppercorns, and water. Lock lid in place and bring up to high pressure. Reduce heat to maintain high pressure; cook 12 minutes. Release pressure naturally, if time permits.
Strain the stock through strainer pressing vegetables against side to release as much flavor and liquid as possible, discard solids and season to taste with salt if needed.
Yield: 10 Cups