Vegetable Stock

Vegetable Stock Recipe

No Photo

Have you made this?

 Share your own photo!

Lisa Johnson

By
@lisa632

Pinched from Bon Appetit magazine

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

Rating:

★★★★★ 1 vote

Prep:
30 Min
Cook:
1 Hr 30 Min

Ingredients

  • 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

Step-by-Step

  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




Leave a Comment

14 Comforting Crock Pot Soup Recipes

14 Comforting Crock Pot Soup Recipes

Kitchen Crew @JustaPinch

There’s no better way to warm up on a chilly night than with a delicious cup of soup! Especially when your crock pot does all the work. Check out these...

13 Bright And Flavorful Summer Soups Recipe

13 Bright and Flavorful Summer Soups

Kitchen Crew @JustaPinch

Soups have a bad-rap for only being associated with winter - but summer is a great time for soups too! Light, healthy, bright and bursting with flavor, these summer soups...