Shiitake Vegetable Stock

11 ingredients
7 steps

Ingredients

  • 2 medium-size carrots, unpeeled, coarsely chopped
  • 3 celery ribs with leaves, coarsely chopped
  • 1 large leek, both white and light green parts, well rinsed and coarsely chopped
  • 4 cloves garlic, unpeeled
  • 1 small fennel bulb (optional), sliced
  • 2 medium-size zucchini, sliced
  • 1 cup (about 3 1/2 ounces) trimmed and sliced fresh shiitake mushroom caps and stems
  • 1 pound ripe tomatoes (about 5), preferably Roma (plum tomatoes; see Note), cored, seeded, and coarsely chopped
  • 1 bay leaf
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons fresh thyme leaves

Directions

  1. 1
    Place the carrots, celery, leek, garlic, fennel, zucchini, shiitakes, tomatoes, and bay leaf in a large soup pot and add 12 cups of water.
  2. 2
    Bring the water to a simmer over medium-high heat.
  3. 3
    Reduce the heat to low and let simmer, uncovered, until the flavor develops, about 1 hour.
  4. 4
    Add the parsley and thyme and let simmer until the herbs release their flavor, about 20 minutes longer.
  5. 5
    Remove the stock from the heat and let it cool slightly.
  6. 6
    Strain the stock through a fine-meshed sieve into a large bowl or pot and discard the solids.
  7. 7
    If you are not planning on using the stock at this time, let it come to room temperature using the quick cooling method .The stock can be refrigerated, covered, for up to 5 days or frozen for up to 6 months.

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