vegetable stock

Ingredients:

2 carrots, chunked

1 onion, chunked UNPEELED

1 potato, chunked

1 celery stalk

2 - 3 cloves of garlic UNPEELED

10 or 20 parsley stems

2 tbsp olive oil

salt and pepper

2 tbsp soy sauce

Instructions:

• 1. Place vegetables on medium in the oil and leave for 5 minutes. Then stir and brown them.

  2. Add parsley, soy sauce, six cups water, and salt and pepper to taste.

  3. Clamp on the lid and bring the cooker up to full pressure. Turn down the heat and let it cook dangerously away for twenty

  4. If possible, let it cool on its own

Notes:

My pressure cooker was busy. An hour covered on the heat is fine. You can easily double the water and get more really good stock. I did this with 4 more cups in a second brewing.