Vegetable Stock

Name: Vegetable Stock
Ingredients: 1 tablespoon canola or olive oil; 1 large onion, quartered; 1 medium to large carrot, peeled and cut into large chunks; 2 celery stalks, trimmed and chopped; Any of the following: leek trimmings, fennel bulb or trimmings, mushroom stems, corn cobs, tomato pieces; 1 bay leaf; Fresh herbs, such as parsley stems, thyme, basil, or tarragon; 1/4 teaspoon salt

8 ingredients

7 steps

Ingredients

1 tablespoon canola or olive oil
1 large onion, quartered
1 medium to large carrot, peeled and cut into large chunks
2 celery stalks, trimmed and chopped
Any of the following: leek trimmings, fennel bulb or trimmings, mushroom stems, corn cobs, tomato pieces
1 bay leaf
Fresh herbs, such as parsley stems, thyme, basil, or tarragon
1/4 teaspoon salt

Directions

1

Heat the oil in a 1-gallon pot over medium heat, then add the onion, carrot, and celery and cook for about 5 minutes.
2

Add any of the other suggested vegetables and continue cooking gently for another 5 minutes.
3

Add the bay leaf, herbs, and salt, then cover with about 6 cups of cold water.
4

Bring to a boil, then lower the heat and simmer for 20-30 minutes.
5

Turn off the heat and let it steep for a few more minutes.
6

Strain and cool.
7

It will keep, refrigerated, up to 3 days, or frozen for up to 2 months.