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Vegetable Super-Stock

This stuff is amazing. Use this vegetable stock to make all kinds of soup. I’ll give a few examples of how to best utilize this super stock.



1 large yellow onion, thickly sliced

2 large carrots cut into 1-inch chunks

1 large all purpose potato, left unpeeled and cut into 1-inch chunks

1 large parsnip, peeled and cute into 1-inch chunks

1 celery rib, cut into 1-inch pieces

3 garlic cloves, left unpeeled and crushed

1 tablespoon olive oil

Salt and freshly ground black pepper

½ cup coarsely chipped fresh parsley leaves

4 large dried shiitake or porcini mushrooms

2 bay leaves

½ teaspoon black peppercorns

1 tablespoon tamari or other soy sauce

7 cups of water


Preheat the oven to 450 F. Place the onion, carrots, potato, parsnip, celery, and garlic on a lightly oiled baking pan. Drizzle with the oil and sprinkle with salt and pepper. Roast vegetables until slightly browned, turning once, about 30 minutes total.  Soak mushrooms in 1 cup hot water until softened. Drain mushroom, strain the soaking liquid of grit, and save soaking liquid.


Transfer the roasted vegetables to a 4- to 6-quart slow cooker. Add the parsley, mushrooms and their soaking water, bay leaves peppercorns, tamari, 1 teaspoon salt, and the water. Cover and cook on Low for 8 hours, until vegetables are soft and the stock is a rich golden color.


Let the stock cool slightly, then strain through a fine-mesh sieve into a large bowl or pot, pressing against the solids with the back of a spoon to release the liquid.  Use at once or let cool completely, then portion and store in the refrigerator in tightly covered containers.