Vegetable Stock

Name: Vegetable Stock
Cuisine: American
Ingredients: ⅓ cup (75 ml) olive or other light vegetable oil; ⅓ cup (75 ml) olive or other light vegetable oil; 10 cups (1.1 kg) chopped onions and/or leeks; 10 cups (1.1 kg) chopped onions and/or leeks; 4 cups (560 g) chopped carrots; 2 cups (200 g) chopped celery including tops; ¼ cup (35 g) chopped garlic; 4 cups (240) chopped fresh mushrooms, preferably cremini or portobello; 4 cups (240) chopped fresh mushrooms, preferably cremini or portobello; 4 cups (240) chopped fresh mushrooms, preferably cremini or portobello; 3 cups (720 ml) dry white wine; 1½ gallons (5.7 l) water; 4 cups (720 g) chopped tomatoes, fresh or canned; 4 cups (720 g) chopped tomatoes, fresh or canned; 3 whole bay leaves; 2 teaspoons whole black peppercorns; 2 cups (100 g) roughly chopped parsley leaves and stems; 2 cups (100 g) roughly chopped parsley leaves and stems

Preparation info

Makes about
1 gallon

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Ingredients

¼ cup (60 ml)
⅓ cup (75 ml) olive or ot

Americas
United States
Stock
Gluten-free
Vegan
California

Method

Heat the olive oil in a large pot and add the onions, carrots, celery, garlic, and mushrooms and very lightly brown over medium-high heat, stirring occasionally. Alternatively, you can toss the vegetables with the oil, spread out on a single layer and roast in apreheated 400°F (205°C) oven to lightly brown. Be sure to stir and turn occasionally.

Add the water, wine, tomatoes, peppercorn