Recipes Vegetable Stock Be the first to rate & review! Plus: More Soup Recipes and Tips By Allen Susser Allen Susser Won Best New Chef at: Chef Allen's Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 9 cups 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 Directions 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. Rate it Print