Dark Vegetable Stock

Katzen's Note:

A vegetarian stock that similates beef or other rich stocks. A staple in making my Roasted French Onion Soup! From Moosewood Daily Special.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8

Yield: 8.0 cups

• 1 tablespoon canola oil or 1 tablespoon vegetable oil
• 1 large onion , chopped
• 4 garlic cloves , unpeeled and smashed with the broad side of a knife
• 2 carrots , peeled and chopped
• 10 cups water
• 1 large sweet potatoes or 1 large potato , scrubbed and coarsely chopped
• 2 celery ribs , with leaves, chopped
• 8 large button mushrooms or 1 portabella mushroom , chopped
• 1 cup fresh parsley , chopped
• 2 bay leaves
• ¼ teaspoon whole black peppercorn
• ½ teaspoon salt
• 6 cloves , whole
• ½ cup lentils , rinsed (optional)

Directions:

1. In a large soup pot, heat the vegetable oil.
2. Add the onions and garlic and saute until lightly browned, 8 to 10 minutes.
3. Add all of the remaining ingredients, cover, and bring to a boil.
4. Lower the heat and simmer for 50 minutes, until all of the vegetables are very soft.
5. Strain the stock through a sieve or colander.
6. Use stock right away, or refrigerate it in a sealed container up to 4 days, or freeze it for up to 6 months.

Reviews

[UmmBinat]

I used this stock in Egyptian Red Lentil Soup which was absolutely delicious. I used canola oil, yellow potato, button mushrooms, sea salt and did not use the optional lentils. I will be making this again when I want a good vegetable stock or in a recipe that calls for meat stock rather than chicken stock insha Allah. Made for 1~2~3 Hits March 2010 ~ It's Not Easy Being Green!!!

[FrVanilla]

I made this using a regular potato, button mushrooms and lentils. It is very tasty. I like that I can control the amount of salt by making my own stock. Made for Veg N Swap 10.

[Sydney Mike]

Made this as a gift for my son & his wife (minus 2 cups for my own use!) & will definitely be making this GREAT TASTING VEGGIE STOCK again & again! I did use a large yam as well as the mushrooms (believe it or not!) & the lentils! Definitely a keeper of a recipe! Thanks for posting it! [Tagged, made & reviewed in Newest Zaar]