Vegetable Stock

Name: Vegetable Stock
Ingredients: 1 teaspoon olive oil; 3 cups coarsely chopped onion; 1 cup chopped carrot; 3 large leeks (about 2 pounds); 1 cup sliced mushrooms; 1 cup (2-inch) parsley stems; 1/2 teaspoon salt; 5 thyme sprigs; 2 bay leaves; 8 cups water

10 ingredients

2 steps

Ingredients

1 teaspoon olive oil
3 cups coarsely chopped onion
1 cup chopped carrot
3 large leeks (about 2 pounds)
1 cup sliced mushrooms
1 cup (2-inch) parsley stems
1/2 teaspoon salt
5 thyme sprigs
2 bay leaves
8 cups water

Directions

1

Heat oil in a large Dutch oven over medium-high heat. Add onion and carrot; saute 8 minutes or until onion begins to brown.
2

Remove roots, outer leaves, and top 6 inches from leeks. Rinse well and drain. Reserve remaining portion for another use. Chop leek outer leaves and tops. Add roots, chopped leek, mushrooms, and remaining ingredients to onion mixture; bring to a boil. Reduce heat; simmer until reduced to 6 cups (about 30 minutes). Strain stock through a sieve over a bowl; discard solids.