Available in Colors ShownNew Moosewood Caps
Traditionally, a dark stock is a standard meat stock made from beef bone marrow and leftover scraps, ends, peels, stems, cores, and skins of vegetables. This is a vegetarian version, sweetened with carrots, onions, and sweet potatoes, and given earthy substance with mushrooms and lentils. Use this stock as a base for hearty bean, lentil, and vegetable soups.
Yields about 8 cups
- 1 tablespoon canola or other vegetable oil
- 1 large onion, chopped
- 4 unpeeled garlic cloves, smashed with the broad side of a knife
- 10 cups water
- 2 carrots, peeled and chopped
- 1 large sweet potato or potato, scrubbed and coarsely chopped
- 2 celery stalks with leaves, chopped
- 8 large button mushrooms or 1 portabella mushroom, chopped
- 1 cup coarsely chopped fresh parsley
- 2 bay leaves
- ¼ teaspoon whole black peppercorns
- ½ teaspoon salt
- 6 whole cloves
- ½ cup lentils, rinsed (optional)
- In a large soup pot, heat the vegetable oil.
- Add the onions and garlic and sauté until lightly browned, 8 to10 minutes.
- Add all of the remaining ingredients, cover, and bring to a boil.
- Lower the heat and simmer for about 50 minutes, until all of the vegetables are very soft.
- Strain the stock through a sieve or colander.
- 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.