Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 yellow onions, quartered, skin ON but ends cut off; 3 carrots, cut in a few large pieces; 4 celery ribs, cut in a few large pieces; 14 lb mushroom, half any large ones; ½ cups cold water; 6 garlic cloves, unpeeled but smashed with the flat side of large knife on cutting board; 1 teaspoon black peppercorns; 1 teaspoon dried thyme, crumbled; 2 bay leaves; 15 sprigs fresh parsley, long; 1 teaspoon salt

Servings: persons

3 yellow onions, quartered, skin ON but ends cut off
3 carrots, cut in a few large pieces
4 celery ribs, cut in a few large pieces
14 lb mushroom, half any large ones
½ cups cold water
6 garlic cloves, unpeeled but smashed with the flat side of large knife on cutting board
1 teaspoon black peppercorns
1 teaspoon dried thyme, crumbled
2 bay leaves
15 sprigs fresh parsley, long
1 teaspoon salt

1
In a stockpot or kettle (at least 6-quart) saute onions, carrots, celery, and mushrooms in just a little butter or oil.
2
When onions start to turn translucent add 12 cups water, garlic, peppercorns, thyme, bay leaves, parsley, and salt and bring to a boil.
3
Simmer mixture, uncovered, 2 hours.
4
Pour stock through a fine sieve into a heatproof bowl.
5
Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
6
Note: this is for a basic broth.
7
Feel free to add vegetables that you have on hand or need to use up.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 yellow onions, quartered, skin ON but ends cut off, 3 carrots, cut in a few large pieces, 4 celery ribs, cut in a few large pieces, 14 lb mushroom, half any large ones, and more.

Yes, Vegetable Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stock

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