The Porky Gourmand

This is the stock I use when making most of my soups & it is also great for risotto. This recipe makes 3 litres, if you are not going to use the stock immediately, freeze it. Vegetable stocks lose their flavour quickly.

• 400 grams leeks, coarsely chopped.
• 400 grams carrots, coarsely chopped.
• 400 grams onion, coarsely chopped.
• 1 fennel bulb, coarsely chopped.
• 150 grams button mushrooms, chopped.
• 1 bay leaf.
• 3 sprigs thyme.
• 3 litres of water.
• 50 mls vegetable oil.

1. Sweat the vegetables in the vegetable oil in a stockpot over low heat until vegetables have softened.
2. Add bay leaf & thyme sprigs, then cover with the water.
3. Bring to a gentle simmer, then simmer for 45 minutes.
4. Strain the stock. Use immediately or freeze.