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Vegetable Stock

(Yields 1 quart)

  • 3 yellow onions, washed and quartered
  • 3 carrots, washed, root end cut off and chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 1 rib celery, washed and coarsely chopped
  • 1 cup mushroom, washed
  • 1 clove garlic, washed and smashed slightly
  • small bunch of parsley stems
  • ½ tsp. dry thyme
  • ½ bay leaf
  • a few peppercorns
  • approximately 2 quarts cold water
  • ¼ cup white wine
  • Optional additions:
  • 3 parsnips, prepped like carrots
  • 1small fennel bulb, washed and chopped (tops as well)
  • small handful dried Chinese or other mushrooms

Place all ingredients together in large heavy-bottomed stockpot. Bring to a boil then turn to a simmer. Cook uncovered for 35-45 minutes. Strain through a colander lined with cheesecloth. Place the pot back over a medium heat and reduce stock until it is the desired strength. Add salt to taste at this point. If you are making the stock for particular dishes include vegetables that will complement the dish (i.e. corncobs for corn soup, dried mushrooms for mushroom risotto, etc.)

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