Homemade Vegetable Stock
Vegetable Stock is an easy-to-make kitchen essential that serves as the base for homemade soups, stews and more.
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Homemade Vegetable Stock
Vegetable Stock is an easy-to-make kitchen essential that serves as the base for homemade soups, stews and more.
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Recipe byReese Amorosi
| Servings | Prep Time |
| 4 | 15minutes |
| Cook Time |
| 1.5hours |
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Ingredients
- 3 carrotspeeled
- 2 celery ribs
- 1 onionlarge
- fresh herbsparsley, rosemary, thyme, bay leaves, etc.
- 2cloves garlic
- 2TB olive oil
- 2TB butter
- 4quarts water
Optional Additions
- 1/2cup wineoptional
- 2 parsnipspeeled or unpeeled, optional
- 1 fennel bulboptional
- 1/2 cup mushroomssliced, optional
- 1 tomatolarge, optional
Instructions
- Chop the carrot, onion and celery, set aside.
- Heat the the olive oil over low heat in a large soup pot or Dutch oven, then add the butter. Stir until the butter is melted and well mixed with the oil.
- Raise the heat to medium and add the vegetables. Stir constantly until they start to brown.
- OPTIONAL STEP – If you are using the wine add it now and cook for 5-10 minutes until it reduces.
- Add the water and herbs to the pot and cook on high until the mix boils, then reduce the heat to low, cover the pot and simmer on low for one hour.
- Remove the pot from the heat, uncover. Remove the solids with a slotted spoon and discard.
- Pour the remaining liquid through a fine mesh strainer into another pot or large bowl. Rinse out the strainer then strain the liquid again pouring it back into the original pot. Cover and let cool.
- Pour the cooled vegetable stock into jars or airtight plastic containers and store refrigerated for up to one week, or freeze in ice cube trays or jars. Be sure to leave 1.5 to 2 inches headspace if freezing in jars.