My F&W
quick save (...)

Vegetable Stock

  • SERVINGS: Makes about 9 cups
  1. 1 tablespoon olive oil
  2. 1/2 pound mushrooms, coarsely chopped
  3. 2 large celery ribs, coarsely chopped
  4. 1 large onion, coarsely chopped
  5. 1 medium leek, coarsely chopped
  6. 1 medium tomato, coarsely chopped
  7. 2 large garlic cloves, coarsely chopped
  8. 2 fresh thyme sprigs or a pinch of dried thyme
  9. 2 fresh parsley sprigs
  10. 1 bay leaf
  11. 6 whole black peppercorns
  12. 1 teaspoon salt
  1. Heat the olive oil in a stockpot. Add the mushrooms, celery, onion, leek, tomato and garlic and cook over high heat, stirring, until the vegetables begin to wilt, about 5 minutes. Add the thyme, parsley, bay leaf, peppercorns, salt and 3 quarts of water and bring to a boil. Lower the heat and simmer for 1 1/4 hours. Strain the stock.
Make Ahead The stock can be refrigerated for 3 days or frozen for 1 month.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.