Recipe for Vegetable Stock


1 tablespoon olive oil
1/2 lb mushrooms
1 coarsely chopped
2 large celery ribs
1 coarsely chopped
1 large onion(s)
1 coarsely chopped
1 medium leek
1 coarsely chopped
1 medium tomato
1 coarsely chopped
2 large garlic clove(s)
1 coarsely chopped
2 thyme sprigs or
1 pinch dried thyme
2 parsley sprigs
1 bay leaf
6 black peppercorns
1 teaspoon salt


Heat the olive oil in a stockpot. Add the mushrooms, celery, onion, leek, tomato, and garlic and cook over high heat, stirring, until the vegetables begin to wilt, about 5 min. Add the thyme, parsley, bay leaf, black peppercorns, slat and 3 quarts of water and bring to a boil. Lower the heat and simmer for 1 1/4 hours. Strain the stock.

Can be refrigerated for 3 days or frozen for 1 month.

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