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2 Quarts
Easy
Published 2015
Heat oil in a large pot over medium. Add vegetables and cook until soft, about 15 minutes. Add wine, peppercorns, parsley, bay leaf, and 7 cups water. Bring stock to a boil, skimming off any foam. Lower heat, cover, and simmer for 45 minutes. Pour stock through a fine-mesh sieve set over a bowl and discard solids; let cool. Transfer stock to airtight containers. Refrigerate for 1 week or freeze