How to Make Vegetable Stock
- 1 ounce dried mushrooms
- 4 Tbsp olive oil
- 4 cups chopped onion
- 2 cups chopped celery
- 3 cups chopped carrot
- 1 cup chopped fennel bulb (optional)
- Salt
- 2 large garlic cloves, smashed (can leave skins on)
- 2 Tbsp tomato paste
- 1 Tbsp fresh rosemary
- 2 teaspoons dried thyme
- 1 teaspoon black peppercorns
- 4 bay leaves
- 1/2 cup chopped parsley
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Bay leaves (4)
- Carrot (3 cups)
- Celery (2 cups)
- Fennel bulb (1 cup)
- Mushrooms, dried (1 ounce)
- Onion (4 cups)
- Parsley (1/2 cup)
- Rosemary, fresh (1 Tbsp)
- Thyme, dried (2 teaspoons)
- Canned Goods
- Tomato paste (2 Tbsp)
- Cooking & Baking
- Garlic cloves, large (2)
- Olive oil (4 Tbsp)
- Peppercorns, black (1 teaspoon)
- Salt (1)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published January 10, 2012 (1 year ago).
220 people saved this recipe.
