Vegetable Stock

Vegetable Stock

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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
  • 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

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

Printable Recipe Card

About Vegetable Stock

Course/Dish: Other Soups
Hashtag: #stock

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