Vegetable Stock Recipe

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Vegetable Stock

Lisa Johnson

By
@lisa632

Pinched from Bon Appetit magazine

Simmer, never boil. Do not cover when simmering. Uncovered it reduces and concentrates the flavor.


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Rating:

Prep:

30 Min

Cook:

1 Hr 30 Min

Ingredients

1 Tbsp
olive oil
2 medium
onions, unpeeled, cut into 1" pieces
10
celery stalks, cut into 1" pieces
2 large
carrote, peeled, cut into 1" pieces
8 oz
crimini, baby bella or button mushrooms, halved if large
1 small
fennel bulb, cut into 1" pieces
1
head of garlic, halved crosswise
6 sprig(s)
flat-leaf parsley
1
bay leaf
1 tsp
whole black peppercorns
4 qt
cold water

Directions Step-By-Step

1
Heat oil in a large stockpot over medium high heat
2
Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes.
3
Add 4 quarts cold water
4
Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
5
Strain stock through fine mesh sieve into a large bowl; discard solids.
6
Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze up to 6 months

About this Recipe

Course/Dish: Other Soups
Hashtag: #stock