Vegetable Stock

Name: Vegetable Stock
Ingredients: 1 tablespoon olive oil; 1/2 pound mushrooms, coarsely chopped; 2 large celery ribs, coarsely chopped; 1 large onion, coarsely chopped; 1 medium leek, coarsely chopped; 1 medium tomato, coarsely chopped; 2 large garlic cloves, coarsely chopped; 2 fresh thyme sprigs or a pinch of dried thyme; 2 fresh parsley sprigs; 1 bay leaf; 6 whole black peppercorns; 1 teaspoon salt

12 ingredients

5 steps

Ingredients

1 tablespoon olive oil
1/2 pound mushrooms, coarsely chopped
2 large celery ribs, coarsely chopped
1 large onion, coarsely chopped
1 medium leek, coarsely chopped
1 medium tomato, coarsely chopped
2 large garlic cloves, coarsely chopped
2 fresh thyme sprigs or a pinch of dried thyme
2 fresh parsley sprigs
1 bay leaf
6 whole black peppercorns
1 teaspoon salt

Directions

1

Heat the olive oil in a stockpot.
2

Add the mushrooms, celery, onion, leek, tomato and garlic and cook over high heat, stirring, until the vegetables begin to wilt, about 5 minutes.
3

Add the thyme, parsley, bay leaf, peppercorns, salt and 3 quarts of water and bring to a boil.
4

Lower the heat and simmer for 1 1/4 hours.
5

Strain the stock.