Vegetable Stock

Preparation info

  • Yield:

    1 gal

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
fl oz



  1. Heat oil in a stockpot over medium heat.
  2. Add mirepoix, leeks, mushrooms, turnip, fennel, and garlic. Sweat for 10 minutes. Stir as necessary so vegetables do not brown.
  3. Add tomatoes, water, and sachet.
  4. Bring to a simmer, and simmer 45 minutes.
  5. Strain and cool in a water bath.