Vegetable Stock

Name: Vegetable Stock
Ingredients: 4 quarts cold water; 4 celery stalks with leaves, cut into large dice; 4 carrots, peeled and cut into 3-inch lengths; 2 medium onions, cut into quarters; 2 leeks, white and green parts, trimmed, sliced, and washed; 1/2 pound mushrooms or mushroom stems, chopped coarse; 2 large ripe tomatoes, quartered, or 1 tablespoon tomato paste; 6 sprigs fresh Italian parsley; 4 sprigs fresh thyme; 2 bay leaves; 12 black peppercorns; Salt

12 ingredients

6 steps

Ingredients

4 quarts cold water
4 celery stalks with leaves, cut into large dice
4 carrots, peeled and cut into 3-inch lengths
2 medium onions, cut into quarters
2 leeks, white and green parts, trimmed, sliced, and washed
1/2 pound mushrooms or mushroom stems, chopped coarse
2 large ripe tomatoes, quartered, or 1 tablespoon tomato paste
6 sprigs fresh Italian parsley
4 sprigs fresh thyme
2 bay leaves
12 black peppercorns
Salt

Directions

1

Put all ingredients except the salt in a large (about 8-quart) stockpot.
2

Bring to a boil over medium heat, skimming any foam that rises to the surface.
3

Adjust the heat to a strong simmer and cook, partially covered, 1 hour.
4

Skim the foam that rises to the surface once or twice as the stock cooks.
5

Strain the stock through a fine sieve and cool to room temperature.
6

The stock can be refrigerated up to 4 days or frozen up to 3 months.