Brown Vegetable Stock

Brown Vegetable Stock

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  • 2
    yellow onions, quartered
  • 1
    red onion, quartered
  • 5
    carrots, cut in 1" chunks
  • 3
    leeks, cut in chunks
  • 3
    celery stalks cut in chunks
  • 1
    garlic clove, halved
  • 1
    bay leaf

How to Make Brown Vegetable Stock


  1. Preheat the oven to 450.
  2. Put the cut vegetables in a heavy baking pan; roast in the oven, uncovered, stirring occasionally, for about 1 hour.
  3. Transfer the vegetables to a stockpot; cover with 2 quarts water.
  4. Bring to a boil and simmer, covered, for 1 hour; strain.
  5. Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1 week.

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About Brown Vegetable Stock

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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