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Vegetable Stock

http://www.marthastewart.com/132654/vegetable-stock
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  • Yield Makes 2 quarts

Ingredients

    • 3 cups mushrooms (any variety)
    • 1 fennel bulb, stalks and leaves only (reserve the bulb for another use)
    • 5 celery stalks
    • 4 medium to large carrots
    • 2 large onions
    • 1/4 head of green cabbage
    • 1/2 large rutabaga, peeled
    • 5 leeks, cut in half lengthwise and washed
    • 1 small bunch of fresh flat-leaf parsley (about 15 sprigs)
    • 1 head of garlic, cut in half crosswise to expose the cloves
    • 12 whole black peppercorns
    • 6 whole white peppercorns
    • 3 bay leaves
    • 6 to 8 sprigs of fresh thyme

Directions

  1. Thinly slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage and place in an 8-quart stockpot. Cut the rutabaga into large chunks and place in the stockpot. Add the remaining ingredients and cover with cold water.
  2. Bring to a boil over high heat. As the stock approaches a boil, skim any impurities that rise to the top with a ladle. Lower the heat and simmer gently for 45 to 60 minutes.
  3. Remove from the heat and cool for 10 to 15 minutes. Ladle through a fine strainer, cool, and refrigerate.

Cook's Note

To intensify the flavor, reduce the stock after straining by one quarter to one half.

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