Basic Vegetable Stock

Name: Basic Vegetable Stock
Ingredients: 2 quarts water; 2 large onions, quartered; 2 large garlic cloves; 3 large carrots, cut into chunks; 3 large celery ribs, in large chunks; 1/4 cup dried sliced mushrooms, such as porcini (1/4 ounce); 2 large bay leaves; 20 fresh parsley sprigs or a small bunch of parsley stems; 8 cups assorted vegetables, such as corncobs and husks, asparagus stalks, broccoli stems, leek greens, wilted salad greens and peeled winter squash

9 ingredients

10 steps

Ingredients

2 quarts water
2 large onions, quartered
2 large garlic cloves
3 large carrots, cut into chunks
3 large celery ribs, in large chunks
1/4 cup dried sliced mushrooms, such as porcini (1/4 ounce)
2 large bay leaves
20 fresh parsley sprigs or a small bunch of parsley stems
8 cups assorted vegetables, such as corncobs and husks, asparagus stalks, broccoli stems, leek greens, wilted salad greens and peeled winter squash

Directions

1

Bring the water to a boil in the pressure cooker while you trim and cut the vegetables.
2

Add all the ingredients to the pot.
3

(Do not go over the maximum fill line indicated by the manufacturer.)
4

Lock the lid in place and bring to high pressure over high heat.
5

Lower the heat just enough to maintain high pressure and cook for 10 minutes.
6

Allow the pressure to come down naturally or use a quick-release method.
7

Remove the lid, tilting it away from you to allow any excess steam to escape.
8

Let the stock cool slightly.
9

Strain the stock, pressing the vegetables against the side of the strainer with a large spoon to extract all the liquid.
10

Let cool completely, then refrigerate for up to 3 days or freeze for up to 3 months.