1stalk celerycut into chunks, or 1 teaspoon celery seeds
Place all the ingredients into a large sauce pot and bring to a boil. Cover the pot, reduce the heat to medium-low. Simmer about 15 to 30 minutes.
Place a sieve over a bowl. Pour the stock through the sieve to strain out the solids. Discard the solids. Use right away or allow the stock to cool completely, then refrigerate for 24-hours. Freeze in an air-tight container for up to 3 months.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!