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HOMEMADE VEGETABLE STOCK
Author:
Sandra Valvassori
sandravalvassori.com
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Servings:
3
quarts
Ingredients
2
medium onions
unpeeled and quartered
3
celery stalks
cut into large chunks
2
large carrots
unpeeled, cut into large chunks
8
ounces
crimini or button mushrooms
halved if large
1
small fennel bulb
cut into large chunks
1
leek
or tops of a leek, washed thoroughly and cut into large chunks
4-6
garlic cloves
peeled and crushed
6
sprigs flat-leaf parsley
4
sprigs fresh thyme
2
bay leaves
1
teaspoon
whole black peppercorns
4
quarts
cold water
Instructions
Place all the ingredients in a large pot. Bring to a boil over high heat. Lower the heat and simmer uncovered for 45 minutes.
Remove the pot from the heat and let cool a bit.
Strain the stock through a fine-mesh sieve into a large bowl, pushing against the vegetables to extract additional liquid. Discard the solids.
Let cool completely, then transfer into clean containers.
Store in the refrigerator for 1 week, or in the freezer for up to 6 months.