Earthy Vegetable Stock With Mushrooms

Written by Eydie Desser

I created another vegetable stock recipe to go with the Unforgettable Kabocha Squash Soup.  Our “house” veggie stock is a little sweet, as it has fennel and tomato. I wanted a more “warming” stock to be the perfect accompaniment to making this fenugreek spiced soup.


  • 2 medium sized yellow onions, peeled and thinly sliced
  • 2 medium sized leeks, cleaned, white and light green parts thinly sliced
  • 4 white button mushrooms with stems, quartered
  • 10 black peppercorns
  • 1 head garlic, cut in half
  • 3 medium sized carrots, peeled and coarsely chopped
  • 1 celery stalk, cleaned and coarsely chopped
  • 8 parsley stems with leaves
  • Small handful thyme sprigs
  • Filtered water to cover the vegetables by 1-1/2″ (about 8 cups)


1- Place all of the ingredients in a 5-qt. heavy bottomed stock pot, bring to a boil, then lower the heat and simmer the stock, uncovered, for 50 minutes.

2- Strain stock into a large bowl and let cool completely.

3- The stock and be refrigerated for up to 3 days or frozen for up to 2 months.

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