Vegetable StockDec 23 2010 by
Vegetable broth is the foundation for many of our soup or rice dishes. Making your own vegetable stock may take a little more time but it is easy and so worth it. You can make a large quantity, freeze it in individual containers and just thaw it out as you need it. By making your own stock you can vary the vegetables and herbs and therefore customize it to your own taste preferences.
- 1 onion, thinly sliced
- 2-3 green onions or a small leek, rinsed and finely diced
- 2 cloves fresh garlic, unpeeled (unpeeled creates a milder flavor)
- 8 cups water
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 1 cup button or cremini mushrooms, cleaned and halved
- 1-2 bay leaves
- 2-3 sprigs flat leaf parsley
- sea salt
- Add onions, garlic, pinch of sea salt and 1/2 cup water to a soup pot over low heat. Simmer 15 minutes.
- Add the remaining vegetables, herbs, water and 1 tsp sea salt and bring to a boil.
- Reduce heat to low and cook uncovered, 1 hour.
- Pour the stock through a strainer lined with cheese cloth. After the vegetables have cooled enough to handle, lift the cheese cloth and squeeze all the remaining liquid from the vegetables before discarding them.
Stock can be refrigerated for 1-2 days but can be frozen almost indefinitely.