Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.
Recipe information
Yield
2 quarts
Ingredients
1
tablespoon olive oil
2
medium onions, unpeeled, cut into 1-inch pieces
10
celery stalks, cut into 1-inch pieces
2
large carrots, peeled, cut into 1-inch pieces
8
ounces crimini (baby bella) or button mushrooms, halved if large
1
small fennel bulb, cut into 1-inch pieces
1
head of garlic, halved crosswise
6
sprigs flat-leaf parsley
1
bay leaf
1
teaspoon whole black peppercorns
Need to make a substitution?
Preparation
Step 1
Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
Step 2
Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
Nutrition Per Serving
1 serving contains: Calories (kcal) 60 Fat (g) 2 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 2 Sodium (mg) 100