DARK VEGETABLE STOCK

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Dark Vegetable Stock image

A vegetarian stock that similates beef or other rich stocks. A staple in making my Roasted French Onion Soup! From Moosewood Daily Special.

Provided by Katzen

Categories     Stocks

Time 1h15m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil or 1 tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, unpeeled and smashed with the broad side of a knife
2 carrots, peeled and chopped
10 cups water
1 large sweet potatoes or 1 large potato, scrubbed and coarsely chopped
2 celery ribs, with leaves, chopped
8 large button mushrooms or 1 portabella mushroom, chopped
1 cup fresh parsley, chopped
2 bay leaves
1/4 teaspoon whole black peppercorn
1/2 teaspoon salt
6 cloves, whole
1/2 cup lentils, rinsed (optional)

Steps:

  • In a large soup pot, heat the vegetable oil.
  • Add the onions and garlic and saute until lightly browned, 8 to 10 minutes.
  • Add all of the remaining ingredients, cover, and bring to a boil.
  • Lower the heat and simmer for 50 minutes, until all of the vegetables are very soft.
  • Strain the stock through a sieve or colander.
  • Use stock right away, or refrigerate it in a sealed container up to 4 days, or freeze it for up to 6 months.

*** Explore more Dark Vegetable Stock Recipes »

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