Yield
6 cups (serving size: 1 cup)

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add onion and carrot; sauté 8 minutes or until onion begins to brown.

Step 2

Remove roots, outer leaves, and top 6 inches from leeks. Rinse well and drain. Reserve remaining portion for another use. Chop leek outer leaves and tops. Add roots, chopped leek, mushrooms, and remaining ingredients to onion mixture; bring to a boil. Reduce heat; simmer until reduced to 6 cups (about 30 minutes). Strain stock through a sieve over a bowl; discard solids.

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