Vegetable Stock
A rich and flavorful homemade vegetable stock made with fresh vegetables including onions, celery, carrots, mushrooms, and aromatic herbs. Perfect as a base for soups, risottos, and other dishes.
8 servings
1 hr 45 min
Ingredients
- •1 tablespoon olive oil
- •2 whole onions
- •10 stalks celery
- •2 whole carrots
- •8 ounces mushrooms
- •1 whole fennel bulb
- •1 head garlic
- •6 sprigs parsley
- •1 whole bay leaf
- •1 teaspoon black peppercorns
Cooking Instructions
- 1.
Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
90 min
- 2.
Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
15 min
