Homemade Vegetable Stock

I always try to have a few quarts of homemade vegetable stock in my refrigerator or freezer. A good stock can make a good soup great and a sauce even better. In fact, I believe the quality of the stock can make or break your dish. I believe this because I once made a dish with canned stock and it was so salty and “off” tasting that it ruined the dish! So, whenever possible, I try to make my own stock. Another benefit is that you can use all of your aging, limp celery, onions and carrots that have been sitting for days on end in your refrigerator – the stock doesn’t mind! It all equals less food waste, getting more for your money and a delicious outcome – voila – enjoy!

 

Homemade Vegetable Stock

 

Homemade Vegetable Stock

5 large yellow onions, peeled and chopped roughly (2 pounds)

5 stalks celery, chopped roughly

5 large carrots, peeled and chopped roughly

1 cup roughly chopped mushrooms (preferably button, cremini, or shiitake)

5 sprigs fresh thyme

7 sprigs fresh flat-leaf Italian parsley

5 medium garlic cloves, peeled and crushed

1 teaspoon whole black peppercorns

1 teaspoon kosher salt

2 dried bay leaves

 

1. Combine the ingredients in a large pot.

2. Cover with 1 gallon (4 quarts, or 16 cups) of cold water. Place over high heat until just boiling. Once boiling, reduce the heat and simmer for 3 hours.

3. Strain the vegetable stock into another pot and enjoy right away, or let cool to room temperature. Once cooled, store any remaining stock in the refrigerator for up to 4 days or freeze for up to 6 months.

Note: Mushrooms add a wonderful savory, meaty flavor to the vegetable stock, but be aware of any potential allergies to mushrooms your guests may have. This recipe is delicious without the mushrooms, too. Either way, you’re good to go.

 

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