Earthy Vegetable Stock with Mushrooms
Yields: 1 quart
I created this vegetable stock recipe to go with the Unforgettable Kabocha Squash soup. I wanted a “warming” stock to be the perfect accompaniment to support the flavors of the fenugreek spiced soup. You can use this stock for any rich soup.
I created this vegetable stock recipe to go with the Unforgettable Kabocha Squash soup. I wanted a “warming” stock to be the perfect accompaniment to support the flavors of the fenugreek spiced soup. You can use this stock for any rich soup.
Ingredients
- 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
- 4 cups water
Directions
- 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 about 50 minutes, or until the stock tastes flavorful. Add more time if you need to.
- Strain stock into a large bowl and let cool completely.
Cook's Notes: The stock can be refrigerated for up to 3 days or frozen for up to 2 months.
