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


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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

How to Make Vegetable Stock


  • 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

Printable Recipe Card

About Vegetable Stock

Course/Dish: Other Soups
Hashtag: #stock

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