Vegetable Stock

9 ingredients
1 steps

Ingredients

  • 12 cups water
  • 1 (8-ounce) package mushrooms, sliced
  • 1 cup chopped onion
  • 3/4 cup chopped carrot
  • 1/2 cup coarsely chopped celery
  • 1/2 cup chopped parsnip
  • 2 bay leaves
  • 2 thyme sprigs
  • 1 whole garlic head, halved

Directions

  1. 1
    Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer until reduced to 6 cups (about 1 hour). Strain stock through a sieve into a large bowl; discard solids. Refrigerate leftover stock in an airtight container for up to 1 week or freeze for up to 3 months.

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