Earthy Vegetable Stock with Mushrooms

butterfly Yields: 1 quart

Written By Eydie Desser


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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.


  • 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


  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 about 50 minutes, or until the stock tastes flavorful.  Add more time if you need to.
  2. Strain stock into a large bowl and let cool completely.
butterfly Cook's Notes:

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

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