← Back to Search Results
Basic Vegetable Stock

Photo by: Joey De Leo
Comments: 0
 

Recipe

This is a basic vegetable stock in which no special flavor predominates. Do, however, include any trimmings from the vegetables used in the soup or dish that you’re making. For example, if you’re making something with winter squash, add the skins and seeds in the stock as well. Leek trimmings, extra mushrooms, tomatoes (in summer), and the like are always welcome.

Yield: Makes about 6 cups

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 large onion
  • 2 large carrots
  • 2 celery ribs, including a few leaves
  • 4 mushrooms
  • 1 bunch scallions, including half of the greens
  • 8 garlic cloves, smashed
  • 1 tablespoon tomato paste
  • 8 parsley sprigs with stems
  • 6 thyme sprigs or ½ teaspoon dried thyme
  • 2 bay leaves
  • 2 teaspoons salt
  • ½ teaspoon peppercorns
  • 2 quarts cold water

Directions

Scrub the vegetables and chop them roughly into 1 inch chunks. Heat the oil in a soup pot. Add the vegetables and herbs and cook over high heat 5 to 10 minutes, stirring frequently. The more color they get, the richer the flavor of the stock. Add the remaining ingredients and bring to a boil. Lower the heat and simmer, partially covered, for 45 minutes. Strain.


© 2000 Deborah Madison

Note from Cookstr's Editors

Nutritional information is based on 12 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

14kcal (1%)
3mg (0%)
1mg (1%)
51mcg RAE (2%)
33mg
1mg
0g
0g
0g
1g
0mg (0%)
393mg (16%)
0g (0%)
1g (2%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
lidias-italy Lidia's Italy
by Lidia Bastianich
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
raos-cookbook Rao's Cookbook
by Frank Pellegrino
cook-with-jamie Cook with Jamie
by Jamie Oliver
nigella-express Nigella Express
by Nigella Lawson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
good-to-the-grain Good to the Grain
by Kim Boyce
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?