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Vegetable Stock – Take Two

Vegetable Stock – Take Two

Lessons From Cooking School, Recipes

It seems I`m not feeling too wordsy right now…I just spilled all the words I have about how to make the richest, tastiest vegetable stock over on my newest posting at Eat Magazine.

Never fear, I`m sure the words will come back shortly.  They always do.  Until then, here`s the Vegetable Stock recipe to go along with the article.  (Smooth, eh?)


Is it soup time in your neck of the woods yet?  Try your fresh batch of veggie stock in these soups:

Cauliflower & Smoked Cheddar

Spiced Red Lentil

Onion & Fennel

(Click on the title below for a printable version of the recipe.)

: Vegetable Stock

: It`s not just for vegetarians anymore

  • Vegetable Oil – 2 Tble
  • Leeks, whites only, chopped – 2 large
  • Carrots, peeled & chopped – 2 medium
  • Celery stalks, chopped – 2 medium
  • Fennel (stalks only, feathery fronds removed), chopped – 1 Cup
  • Mushrooms or Mushroom Stems, chopped – 1 Cup
  • Tomato Paste – 1 tsp (5ml) – (optional)
  • Onion Brule – ½ an onion (skin on), blackened on a dry griddle or heavy pan – (optional)
  • Garlic, whole – 4 cloves
  • Parsley Stems – 6
  • Fresh Thyme – 2 sprigs
  • Dried Mushroom (Porcini, Morel or Shiitake) – 1 pce
  • Sun-Dried Tomato (not in oil) – 1 pce
  • Whole Black Peppercorns – 6
  • Bay Leaves -2
  • Chili Flakes – ½ tsp (2ml)
  1. Heat the oil in a large stockpot over medium heat. Add the leeks, carrots, celery, fennel stalks and mushrooms and sweat gently until soft, about 10 minutes. Stir in the tomato paste if using, and cook for another 2 minutes.
  2. Cover the vegetables with 2 quarts (litres) of COLD water, increase the heat to med. high and bring to the boil. Reduce the heat to low, add the onion brule (if using), and tie the rest of the ingredients into a piece of cheesecloth or use a tea ball to keep your bouquet garnii together.
  3. Simmer for 30-40 minutes, topping up the water if necessary. Remove from the heat, and ladle the liquid through a strainer lined with dampened cheesecloth, a dishcloth or coffee filter. Gently press on the solids to extract all of the liquid.
  4. Cool quickly and chill. Store, covered, in the refrigerator for 1 week, or in the freezer for up to 3 months.


  • The tomato paste and onion brule are more for colour than flavour.  If you prefer a light coloured stock, omit these 2 ingredients.
  • The better the vegetables that go into the stock, the better the finished product.  Garbage in (trimmings, peel and vegetables past their prime) equals garbage out.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, Gluten free

Number of servings (yield): 12

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