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Vegetable Stock Recipe

How to Make Vegetarian Stock for Your Favorite Vegetarian Dishes

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 10 cups
Course: Condiments
Cuisine: American

Ingredients

  • 3 tablespoons olive oil
  • 1 onion roughly chopped
  • 2 carrots peeled and roughly chopped
  • 2 leeks cleaned and roughly chopped
  • 2 stalks celery roughly chopped
  • 1 turnip peeled and roughly chopped
  • 1 parsnip peeled and roughly chopped
  • ½ pound mushrooms sliced in half
  • 1 Sachet d'Epices
  • 10 cups water cold

Instructions

    Cup of Yum
  1. Heat the oil in a heavy bottomed 6 quart stockpot over medium high heat.
  2. Add the onion, carrots, leeks, celery, turnip, parsnip and mushrooms, and cook for 5 minutes.
  3. Add the Sachet d'Epices and water.
  4. Bring to a boil and quickly reduce heat to a simmer. Cook uncovered for 30 minutes, skimming the top as necessary.
  5. Strain the stock through a colander to remove the large solids. Restrain through cheesecloth to remove the fine particulates.
  6. Cool, and store the stock as described in the introduction.