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Vegetable Stock

Contributed by Allen Susser

SERVINGS: Makes about 9 cups

•MAKE-AHEAD
•VEGETARIAN

Plus: More Soup Recipes and Tips

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

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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