Vegetable Stock

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Source: Mary-Frances Heck and Alison Roman

10 minutes
2 hours
Vegetable Stock

Don't bother peeling the onions, their skins add a nice, rich brown color to this vegetable stock. IF you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces. 


  • 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


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.


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