vegetable stock
(1 rating)
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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
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1 Tbspolive oil
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2 mdonions, unpeeled, cut into 1" pieces
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10celery stalks, cut into 1" pieces
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2 lgcarrote, peeled, cut into 1" pieces
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8 ozcrimini, baby bella or button mushrooms, halved if large
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1 smfennel bulb, cut into 1" pieces
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1head of garlic, halved crosswise
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6 sprigflat-leaf parsley
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1bay leaf
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1 tspwhole black peppercorns
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4 qtcold water
How To Make vegetable stock
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1Heat oil in a large stockpot over medium high heat
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2Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes.
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3Add 4 quarts cold water
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4Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
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5Strain stock through fine mesh sieve into a large bowl; discard solids.
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6Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze up to 6 months
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