Prep 20 mins
Cook 45 mins
This is a Moosewood recipe. It is a standard vegetable stock and will work in any recipe that calle s for stock. It is light in color and mild in flavor. If you use mushrooms in the recipe the color will be a little darker.
- 10 cups water
- 2 medium onions, quartered
- 2 medium sweet potatoes or 4 medium carrots, peeled
- 3 cloves garlic, unpeeled and smashed
- 2 large potatoes, thickly sliced
- 2 celery ribs, coarsely chopped
- 2 fresh parsley sprigs
- 1 bay leaf
- 1⁄2 teaspoon salt
- 6 peppercorns
- 4 allspice berries
- 1 cup mushroom stems (optional)
- Wash the vegetables well, removing any soil or sand.
- Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
- On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
- When the vegetables are quite soft and have lost their bright colors, the stock is done.
- Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
- Discard or compost the vegetable solids.
- Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.
My absolute favourite basic stock - it's so easy to make, and the difference it will make in your finished soup is extraordinary. I've long since thrown away all boullion cubes for homemade stock. It smells so good in the house when this is cooking, too!