Vegetable Stock

Name: Vegetable Stock
Ingredients: 3 cups coarsely chopped cabbage; 2 1/2 cups coarsely chopped fennel bulb; 2 cups coarsely chopped celery; 1 cup chopped carrot; 2 tablespoons tomato paste; 2 large onions, peeled and halved (about 1 1/2 pounds); 1 (8-ounce) package mushrooms; 12 black peppercorns; 10 flat-leaf parsley sprigs; 8 thyme sprigs; 6 garlic cloves, peeled; 2 bay leaves; 4 quarts water

13 ingredients

2 steps

Ingredients

3 cups coarsely chopped cabbage
2 1/2 cups coarsely chopped fennel bulb
2 cups coarsely chopped celery
1 cup chopped carrot
2 tablespoons tomato paste
2 large onions, peeled and halved (about 1 1/2 pounds)
1 (8-ounce) package mushrooms
12 black peppercorns
10 flat-leaf parsley sprigs
8 thyme sprigs
6 garlic cloves, peeled
2 bay leaves
4 quarts water

Directions

1

Combine first 12 ingredients in an 8-quart stockpot. Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 45 minutes, skimming surface occasionally.
2

Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill. Refrigerate stock in an airtight container for up to 5 days or freeze for up to 3 months.