Vegetable Stock

Vegetable Stock

A simple and flavorful vegetable stock that’s ready in just 30 minutes — perfect for soups, stews, and other delicious recipes.

Active Time
30 mins
Total Time
30 mins
Total Servings
6 Serves

How to Make It

1. Step
In a stockpot, heat 2 teaspoons of olive oil over medium-high heat.
2. Step
Add the mushrooms and sauté until they begin to brown, about 4-5 minutes.
3. Step
Push the mushrooms to the side and add the remaining 1 teaspoon of olive oil, along with the onion, carrots, celery, and garlic.
4. Step
Raise the heat to high and sauté, stirring often, until the vegetables are deeply browned, about 10 minutes.
5. Step
Add the water, parsley, thyme, bay leaf, and salt.
6. Step
Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 25-30 minutes.
7. Step
Remove from the heat and let cool slightly.
8. Step
Carefully strain the stock into a bowl through a colander or sieve lined with paper towels or cheesecloth.
9. Step
Use immediately, or cover and refrigerate for up to 3 days, or freeze in airtight containers for up to 3 months.

Ingredients

  • 3 teaspoons olive oil
  • 12-14 fresh white mushrooms, brushed clean and coarsely chopped
  • 1 large yellow onion, cut into 1-inch pieces
  • 3 large carrots, cut into 1-inch pieces
  • 2 celery stalks with leaves, cut into 1-inch pieces
  • 6 cloves garlic, halved
  • 8 cups water
  • 6 fresh flat-leaf (Italian) parsley sprigs
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 1/8 teaspoon salt

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