Vegetable Stock

  • Servings: Makes about 9 cups

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Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound mushrooms, coarsely chopped
  • 2 large celery ribs, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 medium leek, coarsely chopped
  • 1 medium tomato, coarsely chopped
  • 2 large garlic cloves, coarsely chopped
  • 2 fresh thyme sprigs or a pinch of dried thyme
  • 2 fresh parsley sprigs
  • 1 bay leaf
  • 6 whole black peppercorns
  • 1 teaspoon salt

How to make this recipe

  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.

Contributed By Published January 1996

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