Basic Light Vegetable Stock

Name: Basic Light Vegetable Stock
Ingredients: 10 cups water; 2 medium onions, quartered; 2 medium sweet potatoes or 4 medium carrots, peeled; 3 cloves garlic, unpeeled and smashed; 2 large potatoes, thickly sliced; 2 celery ribs, coarsely chopped; 2 fresh parsley sprigs; 1 bay leaf; 1/2 teaspoon salt; 6 peppercorns; 4 allspice berries; 1 cup mushroom stems (optional)

12 ingredients

7 steps

Ingredients

10 cups water
2 medium onions, quartered
2 medium sweet potatoes or 4 medium carrots, peeled
3 cloves garlic, unpeeled and smashed
2 large potatoes, thickly sliced
2 celery ribs, coarsely chopped
2 fresh parsley sprigs
1 bay leaf
1/2 teaspoon salt
6 peppercorns
4 allspice berries
1 cup mushroom stems (optional)

Directions

1

Wash the vegetables well, removing any soil or sand.
2

Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
3

On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
4

When the vegetables are quite soft and have lost their bright colors, the stock is done.
5

Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
6

Discard or compost the vegetable solids.
7

Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.