Vegetable Stock
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Yields:
-
9 cups
ingredients
- 3 yellow onions, quartered, skin ON but ends cut off
- 3 carrots, cut in a few large pieces
- 4 celery ribs, cut in a few large pieces
- 1⁄4 lb mushroom, half any large ones
- 12 cups cold water
- 6 garlic cloves, unpeeled but smashed with the flat side of large knife on cutting board
- 1 teaspoon black peppercorns
- 1 teaspoon dried thyme, crumbled
- 2 bay leaves
- 15 sprigs fresh parsley, long
- 1 teaspoon salt
directions
- In a stockpot or kettle (at least 6-quart) saute onions, carrots, celery, and mushrooms in just a little butter or oil.
- When onions start to turn translucent add 12 cups water, garlic, peppercorns, thyme, bay leaves, parsley, and salt and bring to a boil.
- Simmer mixture, uncovered, 2 hours.
- Pour stock through a fine sieve into a heatproof bowl.
- Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
- Note: this is for a basic broth. Feel free to add vegetables that you have on hand or need to use up.
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Reviews
-
This is a great recipe. I didn't have peppercorns, but I would use them when I pick some up. The directions call for the use of leeks, but it isn't in the ingredients list. I had a bunch of odds and ends in the freezer that I used for this. I froze most of it and used the rest to make Recipe #303573. Made and Reviewed for VegNSwap 5. Thanks! :)
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.