Lazy Sundays call for something to be cooked low and slow, and can be used in a myriad of recipes. Homemade Vegetable Stock recipe.
Sometimes the best laid efforts are pushed out before planned. Somehow, undoubtedly my mistake, this post dropped into mailboxes before I even had a chance to write it. These things happen to everyone, I suppose, whether writing a blog post or an email, sometimes the send button gets clicked rather than the save. So, for those near 1200 readers that have already opened this email only to find nothing, I apologize. Today, it’s legit!! Here is my vegetable stock recipe.
Let’s Move On With The Show!
Soup is my jam. In my opinion, soup should be its own food group. I could eat it every day, even when it’s blazing hot outside, I love me some soup. Recently, I shared these 5 recipes. Just like in all recipes, there’s a base. And in soup, it’s stock.
A broth where flavors and ingredients are added to water, or sometimes even a boxed broth, to achieve a homemade stock. A mirepoix of onions, celery and carrots to start, then bringing in bones, or in this case a combination of roasted and raw vegetables, all simmered slowly over low heat, attaining a delicious and savory vegetable stock. My secret ingredient in this recipe is the addition of morel mushrooms, bringing in that depth of flavor that I was after.
I took my roasting queue from meat-based stocks where bones are drizzled with olive oil and roasted first, then simmered. Why should vegetable stock be any different? Since there’s no marrow in vegetables, an extra flavor umph is needed, and that’s where a heaping tablespoon of tomato paste comes into play, smearing it over the veg before roasting.
Sunday Stock – Homemade Vegetable Stock Recipe
Sundays are the perfect day to make stocks, especially those lazy ones when it may be overcast outside and the kitchen is calling for something to be cooked low and slow. Ideal to always have on hand, stocks freeze beautifully in quart containers, and can last in the freezer for up to six months.
Homemade Vegetable Stock
- Dutch oven
- baking sheet
- 1 carrot peeled and cut into 1 inch chunks
- 1 stalk of celery cut into 1 inch chunks
- 1 medium onion cut into quarters
- 1/4 pound cremini mushrooms
- 1 head garlic outer paper skins removed and top third of head cut off and discarded
- 3 tbsp olive oil
- 1 tbsp tomato paste heaping
- 9 cups low sodium vegetable broth
- 2 medium leeks cleaned and cut into 1 inch chunks
- 10 morel mushrooms, rinsed I use dried
- 4 sprigs fresh thyme
- 2 bay leaves
- Preheat oven to 450 degrees.
- Put the carrot, celery, onion, garlic head and cremini mushrooms on a baking sheet. Drizzle the olive oil over top, and toss to coat. Add the tomato paste and toss again to evenly coat.
- Spread vegetables in even layer, making sure the garlic head is cut side up.
- Roast vegetables until browned, 20-25 minutes.
- Add to vegetable broth the roasted vegetables, leeks, morels, bay leaves and thyme in a large Dutch oven. Bring to a simmer over medium high heat, then turn the heat down to low and simmer partially covered for 30 minutes.
- Strain the stock through a fine mesh strainer into a container. Discard the solids from the strainer.
- Stock can be pouring into quart-sized containers and frozen for up to 6 months
Want some more soup recipes? I’ve got 5 delicious recipes right here!!