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Vegetable Stock

Yield 13 cups (serving size: 1 cup)
You can improvise with your choice of vegetables, but avoid bitter ones, which can compete with the flavors in a finished dish.

Ingredients

  • 3 cups coarsely chopped cabbage
  • 2 1/2 cups coarsely chopped fennel bulb
  • 2 cups coarsely chopped celery
  • 1 cup chopped carrot
  • 2 tablespoons tomato paste
  • 2 large onions, peeled and halved (about 1 1/2 pounds)
  • 1 (8-ounce) package mushrooms
  • 12 black peppercorns
  • 10 flat-leaf parsley sprigs
  • 8 thyme sprigs
  • 6 garlic cloves, peeled
  • 2 bay leaves
  • 4 quarts water

Nutrition Information

  • calories 3
  • caloriesfromfat 5 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.1 g
  • carbohydrate 0.6 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 18 mg
  • calcium 9 mg

How to Make It

  1. Combine first 12 ingredients in an 8-quart stockpot. Pour water over vegetable mixture; bring to a boil. Reduce heat, and simmer 45 minutes, skimming surface occasionally.

  2. Strain stock through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill. Refrigerate stock in an airtight container for up to 5 days or freeze for up to 3 months.