Real Recipes From Real Home Cooks ®

vegetable stock

(1 rating)
Recipe by
Lisa Johnson
Waukesha, WI

Pinched from Bon Appetit magazine Simmer, never boil. Do not cover when simmering. Uncovered it reduces and concentrates the flavor.

(1 rating)
prep time 30 Min
cook time 1 Hr 30 Min

Ingredients For vegetable stock

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

How To Make vegetable stock

  • 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

Categories & Tags for Vegetable Stock:

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