Jacques Pepin's Clear Vegetable Stock

Sue Lau's Note:

Chef Pepin's recipe for a tasty vegetarian stock.

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

Ingredients:

Yield: 2 quarts

For Stock

• ½ cup dried porcini mushrooms
• 2 medium onions , thinly sliced
• 4 medium carrots , chopped
• 1 medium leek , cleaned thoroughly and thinly sliced
• 3 celery ribs , sliced thin
• 6 cloves garlic , sliced

For Herbes de Provence

• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 tablespoon dried marjoram
• 1 tablespoon dried oregano
• 1 tablespoon dried fennel seed (optional)
• 1 teaspoon dried sage (optional)
• 1 teaspoon rosemary (optional)
• 1 teaspoon lavender (optional)

Directions:

1. Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
2. Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.

Reviews

[LFay]

Very easy, is a delicious base for lighter fare. Excellent reduced, enriched with cream, over wild rice. To get a clear broth, wrap the ingredients in cheescloth. And be sure to use dried mushrooms.

[lauralie41]

I never can find vegetable broth at Walmart so made this recipe to freeze and have on hand when I need it. Couldnt find dried porcini mushrooms so I used dried portobello's. A dear friend sent me a bottle of herbes de provence so I sprinkled that in the stock and tasted as it cooked. This is a pretty deep colored stock and tastes great. Thank you Sue L. for posting, I will make this again. Made and reviewed for the Iron Chef......Secret Ingredient recipe tag game.

[IngridH]

This was really good, and very easy. I left out the lavender, as I didn't have any, and used fresh sage in place of the dried. I doubled the recipe, as I needed a gallon of stock for another recipe. This produced a beautiful amber colored stock that smelled wonderful. I'll definately use again.