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Vegetable Stock
Makes 6 cups
*8 oz. mushrooms, sliced
*1 large onion, chopped
*2 leeks, white and light green parts only, well washed and coarsely chopped
*3 carrots, chopped
*2 celery stalks, chopped
*2 bay leaves
*2 sprigs thyme
*1 head of garlic, halved
*Pinch of salt
*8 whole black peppercorns
*12 cups water
1Combine all ingredients in a large Dutch oven or stockpot. Bring to a boil. Reduce heat and simmer 1½ hours. Skim off foam occasionally.
2Strain stock through a fine sieve or strainer lined with cheesecloth; discard solids.
3Refrigerate stock in an airtight container or freeze up to 3 months.