Vegetable Stock

Preparation info
  • Makes: about

    1.5 l

    • Difficulty


    • Ready in

      1 hr

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

Home-made stock is easy to make and a great way to use up vegetables that are past their best. Sweating rather than browning the veg gives the best result, I find.


  • 1 tbsp olive oil
  • 5 white mushrooms, wiped clean and roughly chopped
  • 4 garlic cloves


  1. Put the oil in a large stock pan over a medium heat. Add all the ingredients, then cover and sweat for 2–3 minutes. Pour in 2l/70 fl oz/8 cups