Recipe

Vegetable Stock

  • Yield: About 2 quarts

Ingredients

  • 1 tablespoon olive oil
  • 1 medium-large onion, peeled, halved, and sliced
  • 1 carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 3 whole heads garlic, halved horizontally
  • 4 quarts water, cold or at room temperature
  • 1 green bell pepper, seeded and chopped
  • 2 tomatoes, coarsely chopped
  • 2 ears corn, kernels scraped off, kernels and cobs
  • 1/2 pound mushroom stems, rinsed and trimmed
  • 6 bay leaves
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh chives
  • 1/3 teaspoon whole peppercorn

Directions

  • Heat the oil in a large stockpot over high heat. Add the onions, carrots, celery, and garlic, and sauté, stirring occasionally, until the onions are translucent, for about 3 to 4 minutes.
  • Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer, uncovered, for about 1 3/4 hours. Remove from the heat, strain the stock, and allow it to cool thoroughly. Refrigerate or freeze in 2- to 4-cup containers or ice-cube trays for use in individual dishes. Keeps for 2 months.