By Sue Lau on July 16, 2002
"Chef Pepin's recipe for a tasty vegetarian stock."
Serving Size: 1 (712 g)
Servings Per Recipe: 1
"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."
"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."
"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."
"This stock smells FANTASTIC while it's simmering. I love the body the dried mushrooms give it. I found all the dried herbs to be a little overpowering depending on what I'm going to be using it for, so I sometimes make it without them, and it's still great. This is my standard vegetable stock recipe."
"Jacques Pepin must be a blind man if he considers this a recipe for a clear vegetable stock. In fact, the recipe given produces a quite dark soup stock - so dark that I was unable to see the soup ladle when I submerged it. The actual taste of the stock is fine, but if you are trying to find a recipe for a clear soup stock, look elsewhere because this is not it."