Vegetable Stock

Our produce share has been heavy on the greens lately, but also lots of onions and carrots.  So I've been making a big batch of vegetable stock almost every weekend.  It's a great base for soups (one way to use up all the aforementioned greens), but I've also been taking little bottles of it to work to heat up and sip out of a coffee mug as an afternoon snack.  You could also use it to poach fish for a nice additional bit of flavor.


Vegetable Stock
Adapted from Bon Appetit.
Makes 2 quarts

1 tablespoon olive oil
2 medium onions, unpeeled, cut into 1-inch pieces
10 celery stalks, cut into 1-inch pieces
2 large carrots, peeled, cut into 1-inch pieces
8 ounces button mushrooms, halved if large
2 heads of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns

Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.

Strain stock through a fine-mesh sieve into a large bowl; discard solids.