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How to Make Vegetable Stock
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Elevate your dishes with rich, flavorful homemade vegetable stock bursting with fresh carrots, onions, celery, parsley, herbs, and mushrooms.
Ingredients:
  • 1 cup chopped fennel bulb (optional)
  • Salt
  • 1 ounce dried mushrooms (see Note about using fresh mushrooms)
  • 4 tablespoons extra virgin olive oil
  • 4 cups chopped onion
  • 2 cups chopped celery
  • 3 cups chopped carrot
  • 2 large garlic cloves, smashed (can leave skins on)
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon black peppercorns
  • 4 bay leaves
  • 1/2 cup chopped parsley
Instructions:
  • To rehydrate the dried mushrooms, simply place them in a large bowl and cover them with 1 quart of boiling water. Let sit.
  • In a large stockpot over high heat, sauté onions, celery, carrots, and fennel (if using) in olive oil until browned. Sprinkle with salt and stir occasionally until vegetables start to brown, adjusting heat and time as needed due to high moisture content.
  • Enhance the flavors: Incorporate the garlic and tomato paste into the dish, stirring until well combined. Cook for 2-3 minutes, or until the tomato paste deepens in color.
  • Combine the mushrooms, soaking water, rosemary, thyme, onion skins (if using), peppercorns, bay leaves, parsley, and 4 more quarts of water in a pot. Bring to a gentle simmer and adjust heat to maintain a light bubbling on the surface. Let it cook for 1 1/2 hours.
  • Filter the stock by straining out the large pieces of vegetable and mushroom using a spider skimmer or slotted spoon. Discard or compost them. Set up a large bowl or pot with a sieve lined with a paper towel or coffee filter. Pour the stock through the sieve until about half has passed, then change the paper towel to remove debris and continue filtering the rest of the stock.
  • Transfer into jars and chill or freeze: Store the mixture in glass jars and refrigerate for up to a week, or freeze. Ensure there is at least an inch and a half of space at the top of the jars if freezing to allow for expansion without risking breakage.

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