Vegetable Stock

Ingredients

• 1 tablespoon olive oil


• 2 medium onions, unpeeled, cut into 1-inch pieces


• 10 celery stalks, cut into 1-inch pieces


• 2 large carrots, peeled, cut into 1-inch pieces


• 8 ounces crimini mushrooms, halved if large


• 1 small fennel bulb, cut into 1-inch pieces


• 1 head of garlic, halved crosswise


• 6 springs of flat-leaf parsley


• 1 bay leaf


• 1 teaspoon whole black peppercorns

Directions

1. Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1 to 1.5 hours.

2. Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

Share!

Reviews 0