Available in Colors ShownNew Moosewood Caps
This is our standard vegetable stock and would work in any recipe that calls for stock. It is light in color and mild in flavor. Simple to prepare, it uses ingredients that most cooks have on hand. Many stock recipes call for mushrooms, but in this light stock they are optional; the stock will be flavorful either way, though stock made with mushrooms will be a slightly darker light amber.
Yields about 8 cups
- 10 cups water
- 2 medium onions, quartered
- 2 medium sweet potatoes or 4 medium carrots, peeled
- 3 garlic cloves, unpeeled and smashed
- 2 large potatoes, thickly sliced
- 2 celery stalks, coarsely chopped
- 2 fresh parsley sprigs
- 1 bay leaf
- ½ teaspoon salt
- 6 peppercorns
- 4 allspice berries
- 1 cup mushroom stems (optional)
- Wash the vegetables well, removing any soil or sand.
- Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
- On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
- When the vegetables are quite soft and have lost their bright colors, the stock is done.
- Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
- Discard or compost the vegetable solids.
- Use the stock right away, or refrigerate it in a sealed container for up to 4 days, or freeze it for up to 6 months.