Vegetable Stock

Name: Vegetable Stock
Yield: 1 servings
Ingredients: 1 tablespoon vegetable oil or butter; 1 large unpeeled onion, thinly sliced; 2 celery ribs, including leaves, chopped; 1 large carrot, chopped or shredded; (1 medium turnip or parsnip, chopped or shredded); (2 cups shredded lettuce); (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings); (1 tablespoon tomato paste, or any tomato skins); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf; 1 teaspoon white or black peppercorns; Cold water to cover

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

1 tablespoon vegetable oil or butter
1 large unpeeled onion, thinly sliced
2 celery ribs, including leaves, chopped
1 large carrot, chopped or shredded
(1 medium turnip or parsnip, chopped or shredded)
(2 cups shredded lettuce)
(1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings)
(1 tablespoon tomato paste, or any tomato skins)
4 sprigs parsley
3 sprigs thyme
1 bay leaf
1 teaspoon white or black peppercorns
Cold water to cover

Let's Cook

Step 1.

Heat in a stockpot over medium-high heat: 1 tablespoon vegetable oil or butter
Step 2.

Add and cook, stirring, until the onions have softened, 6 to 8 minutes: 1 large unpeeled onion, thinly sliced; 2 celery ribs, including leaves, chopped; 1 large carrot, chopped or shredded; (1 medium turnip or parsnip, chopped or shredded)
Step 3.

Add: (2 cups shredded lettuce); (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings); (1 tablespoon tomato paste, or any tomato skins); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf; 1 teaspoon white or black peppercorns
Step 4.

Add: Cold water to cover
Step 5.

Bring to a boil, partially cover, and simmer until the vegetables are very tender, about 45 minutes. Strain well, cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.