All you need is time to make this Homemade Vegetable Stock. And a few vegetables you probably have on hand already. It is almost like 'found food'!
The vegetables you use in this soup base don't have to be pretty. You can use the top of the celery stalk where it branches out, you can use a funny shaped carrot, the green part of the leeks. Vegetable pieces you might have thrown out. You are going to discard the solids from the stock so it doesn't matter what shape they are - you just want to extract the flavour from them.
The recipe as written has no salt added. Compare that to commercial stock that has 900 mg of salt! You can add salt to taste if you like but you may find you don't need it.
So do yourself a favour on a cold, stormy, winter day and get out a stock pot or slow cooker. Your soups and sauces and family will thank you!
Use this sauce as a soup base or anywhere a recipe calls for vegetable stock. I divide it into 2 cup containers and freeze it. If I am making a large quantity of soup I might mix half commercial broth and half homemade stock to give the finished dish a boost.
It will easily keep 3 months in the freezer.
You might like it with this Garlic Potato Soup
or this Caramelized Leek and Mushroom Soup
Roasted Vegetable Stock
Equipment
- roasting pan
- large stock pot optional
- Slow Cooker optional
Ingredients
- 2 Tbsps extra virgin olive oil
- 1 ½ cups yellow onion rough chunks
- 1 medium red onion rough chunks
- 6 medium carrots rough chopped in 1" pieces
- 4 ribs celery rough chopped in 1" pieces
- 6 sprigs parsley fresh
- 6 sprigs thyme fresh
- 1 cup dry white wine
- fresh ground salt and pepper for seasoning
- 12 cups water
Instructions
- Preheat your oven to 450°F. Add the oil in the bottom of a large roasting pan. Add the herbs and vegetables. Season lightly with a few grinds of salt and pepper. Roast 40 minutes, stirring twice until vegetables are browned and tender.
- You are going to add 12 cups of cold water and cook on the stove top. If you have a bridge burner you can add the water to the roasting pan. Otherwise transfer vegetables to a large stock pot and add the water.
- Bring water and vegetables to a boil, reduce heat and simmer uncovered for 30 minutes.
- Add the wine and bring to a simmer. Simmer uncovered until stock has reduced by one third. This may take 20-30 minutes. Adjust the salt seasoning if desired.
- Strain the stock and discard the solids. Press gently on the vegetables t extract as much liquid as possible.
- Cool and divide into 2 cup containers to refrigerate. Freeze if not using within 3 days Frozen stock will easily keep 3 months in the freezer. It can also be pressure canned.
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