Dark Vegetable Stock

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

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 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
• 1⁄4 teaspoon whole black peppercorn
• 1⁄2 teaspoon salt
• 6  cloves, whole
• 1⁄2 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.