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Garlic Broth

2 1/2 qt Water
4 Garlic heads separated into cloves
1 Onion(s) sliced 1/2" thick
2 Leeks sliced 1/2" thick
2 Celery stalks sliced 1/2" thick
2 Carrots sliced 1/2" thick
1 Potato unpeeled, quartered
6 Parsley sprigs
4 Thyme sprigs
1 Bay leaf
3/4 ts Black peppercorns
Salt


Place 1 cup water in a large pot over high heat. Add garlic, onion, and leeks, Bring to boil. Cover, then reduce heat to low and simmer for 10 min. Add remaining water, celery, carrots, potato, parsley, thyme, bay leaf, and black peppercorns,

Bring to boil, reduce heat, and simmer for 1 hour. Strain stock, pressing as much liquid from vegetables as possible. Season to taste with salt. Cool.

Refrigerate for up to 1 week or freeze for up to 3 month.


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