Instructions: Cut vegetables, including the mushrooms, into 1/2-inch pieces.

In a 3-quart soup kettle, combine the vegetables and garlic. Add water. Bring to boil. Skim foam. Add bay and thyme

Reduce heat and simmer, uncovered for 1 hour.

Strain and use within two days.

Yield: 4 cups

NOTES : Vegetables stocks do not freeze well.

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