Jacques Pepin's Clear Vegetable Stock

"Chef Pepin's recipe for a tasty vegetarian stock."
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Ready In:
1hr 15mins
2 quarts




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

Questions & Replies

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  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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
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