Vegetable Stock

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9 cups


  • 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


  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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