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Vegetable Stock

  • SERVINGS: Makes about 9 cups
  • MAKE-AHEAD
  • VEGETARIAN
  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.
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