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Recipe Summary

Yield:
Makes about 9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The stock can be refrigerated for 3 days or frozen for 1 month.

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