Vegetable Stock


Preparation info

  • Makes About

    5 qt

    • Difficulty


Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Leeks, 5 large
  • Yellow onions, 5, quartered
  • Carrots, 8, coarsely chopped
  • Celery, 6 stalks, coarsely chopped
  • Fresh flat-leaf (Italian) parsley, 6 sprigs
  • Button mushrooms, ½ lb (250 g), halved
  • Peppercorns, 10
  • Salt


    Trim, halve, and rinse the leeks, then cut into chunks. In a stockpot, combine the leeks, onions, carrots, celery, parsley, mushrooms, and peppercorns. Add 5 qt (5 l) water and bring to a boil over high heat. Reduce the heat to medium-low, cover partially, and simmer until the vegetables are very soft and the flavors have blended, about 1 hour. Season to taste with salt. Pour the contents of the pot through a fine-mesh sieve into a large bowl. Press down on the solids to extract all the liquid, and discard the solids.