Simple Vegetable Stock Recipe

Simple Vegetable Stock Recipe

  • 1 tablespoon olive oil
  • 3 large cloves garlic, crushed
  • 1 extra large onion, coarsely chopped
  • 1 tablespoon tomato paste
  • 12 cups water
  • 2 medium carrots, coarsely chopped
  • 2 rib celery with leaves, chopped
  • 1/2 pound cremini or button mushrooms, trimmed and quartered
  • 8 sprigs parsley
  • 2 bay leaves
  • 1 tablespoon kosher salt
  • 1/4 teaspoon black peppercorns
  1. Heat the oil over medium heat in a large stockpot. Saute garlic and onion until lightly browned. Stir in tomato paste and add water. Bring to a boil. Add remaining ingredients, lower heat and simmer, uncovered, 45 minutes (or up to 1 1/2hours). Skim foam and fat from the top.
  2. Strain the stock in a colander lined with a damp double layer of cheesecloth over a large metal bowl. Discard solids.
  3. Let cool. Transfer to airtight storage containers and refrigerate for up to 5 days, or freeze for up to 4 months.
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