Vegetable Stock

Vegetable Stock Recipe

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Lisa Johnson


Pinched from Bon Appetit magazine

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

★★★★★ 1 vote
30 Min
1 Hr 30 Min


1 Tbsp
olive oil
2 medium
onions, unpeeled, cut into 1" pieces
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
head of garlic, halved crosswise
6 sprig(s)
flat-leaf parsley
bay leaf
1 tsp
whole black peppercorns
4 qt
cold water


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

About Vegetable Stock

Course/Dish: Other Soups
Hashtag: #stock