Homemade Vegetable Stock
Cost 20
Equipment
- Dutch oven
- baking sheet
Ingredients
- 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
Instructions
- 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
