Rich Vegetable Stock

Name: Rich Vegetable Stock
Ingredients: 6 quarts water; 4 cups chopped mushrooms, such as cremini; 4 cups seeded and diced fresh tomatoes or canned diced tomatoes; 2 cups dry white wine; 3 bay leaves; 2 cups coarsely chopped fresh parsley leaves and stems; 4 cups seeded and diced fresh tomatoes or canned diced tomatoes; 2 teaspoons peppercorns; 8 cups chopped onions or leeks, or both; 8 cups chopped onions or leeks, or both; ⅓ cup olive or canola oil; ⅓ cup olive or canola oil; 4 cups chopped mushrooms, such as cremini; ¼ cup chopped garlic; 2 cups chopped celery, including tops; 4 cups chopped carrots

Preparation info

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

⅓ cup olive or canola oil
8 cups chopped onions or leeks, or both

Stock
Gluten-free
Vegan

Method

In a large stockpot, heat the olive oil over medium-high heat. Sauté the onions, carrots, celery, garlic, and mushrooms until the vegetables are very lightly browned. Or, you can toss the vegetables with the oil, spread out in a single layer, and roast in a preheated 400°F oven to lightly brown. Be sure to stir and turn occasionally.

Add the water, wine, tomatoes, peppercorns, bay leave