Vegetable Stock

11 ingredients
7 steps

Ingredients

  • 3 yellow onions, quartered, skin ON but ends cut off
  • 3 carrots, cut in a few large pieces
  • 4 celery ribs, cut in a few large pieces
  • 14 lb mushroom, half any large ones
  • 12 cups cold water
  • 6 garlic cloves, unpeeled but smashed with the flat side of large knife on cutting board
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried thyme, crumbled
  • 2 bay leaves
  • 15 sprigs fresh parsley, long
  • 1 teaspoon salt

Directions

  1. 1
    In a stockpot or kettle (at least 6-quart) saute onions, carrots, celery, and mushrooms in just a little butter or oil.
  2. 2
    When onions start to turn translucent add 12 cups water, garlic, peppercorns, thyme, bay leaves, parsley, and salt and bring to a boil.
  3. 3
    Simmer mixture, uncovered, 2 hours.
  4. 4
    Pour stock through a fine sieve into a heatproof bowl.
  5. 5
    Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
  6. 6
    Note: this is for a basic broth.
  7. 7
    Feel free to add vegetables that you have on hand or need to use up.

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