onions 300 g
carrots 300 g
celery 300 g
leeks 300 g
suntlower oil 180 ml
tomatoes 150 g
mushroom trimmings 150 g
peppercorns 18
water 4 litres
yeast extract 15 g

1 Cut the vegetables into
mirepoix. Fry the mirepoix in
the oil until golden brown.
2 Drain and place in a suitable
saucepan. Add all the other
ingredients except the yeast
extract and water.
3 Cover with the water and bring
to the bóil.
4 Add the yeast extract
and simmer gently tor
approximately 1 hour. Then
skim it necessary and use.

Try something different
Brown fungi stock: add 200-400 g
open or field mushrooms, stalks and
trimmings (all well washed) to the
recipe.