Vegetable Stock
Updated Nov. 8, 2023
- Total Time
- About 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 2yellow onions, unpeeled, quartered through the root
- 1head garlic, unpeeled, halved crosswise
- 4 to 6ounces white or brown button mushrooms, stems left on, torn into big pieces
- 1tablespoon tomato paste, preferably double-concentrated
- Optional additions (see Tip)
- Salt
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Preparation
- Step 1
In a large Dutch oven or heavy pot, heat the oil over medium. Add the onions and garlic cut sides down and cook until browned, 3 to 5 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are juicy and browned in spots, 3 to 5 minutes. Add the tomato paste and stir constantly until it starts to stick to the pot, 1 to 2 minutes.
- Step 2
Add 10 cups (2½ quarts) water, any optional additions and a big pinch of salt. Bring to a boil over medium-high. Scrape the browned bits off the bottom of the pot, then reduce heat and gently simmer for 25 minutes.
- Step 3
Taste the stock: If it’s watery, add a pinch of salt and taste again. If it’s still flavorless, keep simmering. Repeat this every 5 or so minutes until the stock is flavorful, which could take anywhere from 25 to 40 total minutes. (If you find the stock bitter or salty, add water to dilute.)
- Step 4
Let cool slightly, then strain through a fine-mesh sieve. Refrigerate for up to 1 week or freeze for up to 3 months.
- Add up to 4 cups chopped vegetables, including but not limited to leeks, scallions, celery, celery root, tomatoes, fennel, parsnips, corn and carrots. Be sure to add their stems, leaves and roots too. (Avoid brassicas and squashes, which can turn the stock bitter and cloudy.) Additional umami boosters include soy sauce, kombu, dried mushrooms, Parmesan rinds, vegetable bouillon and nutritional yeast. You also can add more seasonings, such as fresh thyme, parsley or sage; dried or fresh bay leaves; coriander or fennel seeds; peppercorns; ginger; and fresh or dried chiles.
Private Notes
Comments
Save your veggie scraps in a gallon sized bag in the freezer. When the bag is full, empty in a pot that fits, add water to cover the contents, and simmer for about an hour. Strain, and freeze the broth in 4C and 2C containers. My average bag has carrot, celery, mushroom, shallot, onion trimmings, garlic cloves too small to bother peeling, a knob of ginger, various herbs. Sometimes fennel or cabbage trimmings, or a jalapeño. Anything on the verge of going bad. Easy peasy. Always delicious.
as with meat stocks, I like to do veg stock in the crockpot on low overnight, rather than on the stovetop for a an hour. It really improves the depth of flavor.
You can also roast the vegetables, say 40 minutes at 400°, and then make the stock. Deepens the flavor.
I included the mushrooms and did not find my stock tasted of them. @Mlsjazz
I too save all the veggie scraps in a gallon bag in the freezer. Beet roots & parsnips esp. give good color & flavor along with onions. When full, I dump it frozen into the crock pot & cover with boiling water & add a few pieces of kombu or wakami seaweed, bay leaf, peppercorns, red pepper flakes, carrot, & a couple frozen plops of tomato paste. I get it to simmering then turn down to low & let cook overnight or even another half day, it takes a lot more salt than you think. Rich and yummy!
Instructions for using an insta-pot? Or stovetop pressure cooker please?
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