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Vegetable Stock

Vegetable Stock

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Makes a large pot.
By Dennis W. Viau; my own recipe.

This is a versatile stock that has man uses in soups, rice, and to flavor stuffing. It's a good substitute for meat stock for those who are on a vegan diet.


2 tablespoons olive oil
1 large onion, coarsely chopped
5 leafy celery stalks, cleaned and coarsely chopped
3 garlic cloves, coarsely chopped or crushed
3 large carrots, coarsely chopped
1 leek, torn open and cleaned of mud
2 bay leaves
20 springs fresh parsley
About 10 peppercorns
Any additional vegetables, such as parsnip, rutabaga, etc., as desired, but nothing acidic (no tomatoes)


Place oil and chopped vegetables in a stock pot heated over medium-low heat to sweat the vegetables for about 10 minutes. (The term sweating means the vegetables start to yield their juices.) Stir occasionally. Carefully add 1½ quarts (1.4 liters) of water and raise the heat to bring to a boil. Reduce heat and simmer for 30 minutes. Remove from the heat and allow to cool enough to handle safely. Use a slotted spoon or “spider web” strainer to remove the solids and place them in a colander or chinois (conical strainer) over a large bowl to drain. Press the solids to extract more liquid.* Discard the solids. Store the stock in the refrigerator until needed. The color might darken considerably in the refrigerator, but when the stock is heated, the color will return to a rich golden hue again.

*You can extract more liquid—as much as 2 cups—if you place the solids in a clean piece of cotton muslin and wring to squeeze out more liquid.

Use in soups, or to cook risotto. Can be made a day in advance. Freezes well.