Vegetable Stock
Ingredients:
1 large yellow onion, quartered
1 leek, cut in half lengthwise
3 cloves garlic, peeled and halved
1 tablespoon olive oil
1 pint white mushrooms, washed and halved
3 large carrots, washed and quartered
3 stalks celery, washed and sliced in 4 inch chunks
6 sprigs Italian parsley
4 sprigs fresh thyme
3 bay leaves
21/2 quarts cold filtered water
Heat stockpot and add olive oil. Saute onion, leek and garlic 3-5 minutes until they start
turning translucent and begin browning. The browner the onions, the richer the stock. Add
the rest of the vegetables and continue to sauté an additional 5 minutes. Add the water,
peppercorns and herbs. Bring to a boil then turn down the heat and simmer uncovered or
partially covered for 45 minutes. When the vegetables become soft turn off the heat and
cool slightly. When cooled strain the stock through a colander or fine wire mesh strainer
into a large bowl. Ladle into 1 qt storage containers and refrigerate 3-4 days or freeze up to 3
months.
Stock Variations:
For a Rich Vegetable Stock follow the directions above but add 2 pieces Kombu and 1
teaspoon whole peppercorns. Simmer for 1-2 hours. After removing from heat and straining
add 2 tablespoons white or red miso (The Miso is added after removing from the heat to
preserve its nutrients). Blend well.
Tip: for bouillon cubes for either method above further reduce the stock by boiling the strained
stock for an additional 20-30 minutes to reduce by 20%, cool and pour into ice cube trays. Place
in freezer for 24 hours then transfer to freezer bag or container and freeze for up to 3 months.
1 large yellow onion, quartered
1 leek, cut in half lengthwise
3 cloves garlic, peeled and halved
1 tablespoon olive oil
1 pint white mushrooms, washed and halved
3 large carrots, washed and quartered
3 stalks celery, washed and sliced in 4 inch chunks
6 sprigs Italian parsley
4 sprigs fresh thyme
3 bay leaves
21/2 quarts cold filtered water
Heat stockpot and add olive oil. Saute onion, leek and garlic 3-5 minutes until they start
turning translucent and begin browning. The browner the onions, the richer the stock. Add
the rest of the vegetables and continue to sauté an additional 5 minutes. Add the water,
peppercorns and herbs. Bring to a boil then turn down the heat and simmer uncovered or
partially covered for 45 minutes. When the vegetables become soft turn off the heat and
cool slightly. When cooled strain the stock through a colander or fine wire mesh strainer
into a large bowl. Ladle into 1 qt storage containers and refrigerate 3-4 days or freeze up to 3
months.
Stock Variations:
For a Rich Vegetable Stock follow the directions above but add 2 pieces Kombu and 1
teaspoon whole peppercorns. Simmer for 1-2 hours. After removing from heat and straining
add 2 tablespoons white or red miso (The Miso is added after removing from the heat to
preserve its nutrients). Blend well.
Tip: for bouillon cubes for either method above further reduce the stock by boiling the strained
stock for an additional 20-30 minutes to reduce by 20%, cool and pour into ice cube trays. Place
in freezer for 24 hours then transfer to freezer bag or container and freeze for up to 3 months.
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http://www.bioinnovations.net/
http://www.bioinnovations.net/