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.
- 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
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.