250 g carrot
250 g onion
150 g leek roughly cut
250 g celery
100 g mushroom trimmings
50 ml oil
5 litres water
400 g squashed tomatoes
10 peppercorns
250 g onion
150 g leek roughly cut
250 g celery
100 g mushroom trimmings
50 ml oil
5 litres water
400 g squashed tomatoes
10 peppercorns
bouquet garni
1 sprig thyme
1 bayleaf
parsley stalks
1 bayleaf
parsley stalks
method
1. Sweat the vegetables in the oil in a stockpot.
2. Add the water and bring gently to the boil, then add the mushrooms, tomatoes, herbs and peppercorns.
3. Simmer gently for 45 minutes, continuously removing any scum and fat.
4. Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
2. Add the water and bring gently to the boil, then add the mushrooms, tomatoes, herbs and peppercorns.
3. Simmer gently for 45 minutes, continuously removing any scum and fat.
4. Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.
serving amount
makes 5 litres
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