Soups and Stews: Vegetable Stock

Serves: 12

Vegetable stock can be used instead of water for soups, risottos, sauces, and gravies. I often steam vegetables in a little vegetable stock as well. The ingredients don’t need peeling or cutting up if they are removed after cooking -- just make sure to scrub them clean with a vegetable brush.

2 onions cut in fourths

3 shallots (optional) cut in half

3 carrots cut in half

4 cloves garlic

3 leafy ribs celery

1 sprig thyme

3 sprigs parsley

2 bay leaves

6 peppercorns, (6 to 10)

In a large stockpot, combine all ingredients and add 3-1/2 quarts water. Cover and simmer for 1 hour. Strain the stock in a colander and discard the herbs and vegetables.

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