Vegetable Stock
By Ali Slagle · 1 hour 5 minutes · 2 quarts
A recipe by Ali Slagle from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 5 minutes
- 🍳 Cook time: 1 hour
- ⏱️ Total time: 1 hour 5 minutes
- 🍽️ Yield: 2 quarts
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 yellow onions, unpeeled, quartered through the root
- 1 head garlic, unpeeled, halved crosswise
- 4 to 6 ounces white or brown button mushrooms, stems left on, torn into big pieces
- 1 tablespoon tomato paste, preferably double-concentrated
- Optional additions (see Tip)
- Salt
Directions
- In a large Dutch oven or heavy pot, heat the oil over medium. Add the onions and garlic cut sides down and cook until browned, 3 to 5 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are juicy and browned in spots, 3 to 5 minutes. Add the tomato paste and stir constantly until it starts to stick to the pot, 1 to 2 minutes.
- Add 10 cups (2 ½ quarts) water, any optional additions and a big pinch of salt. Bring to a boil over medium-high. Scrape the browned bits off the bottom of the pot, then reduce heat and gently simmer for 25 minutes.
- Taste the stock: If it’s watery, add a pinch of salt and taste again. If it’s still flavorless, keep simmering. Repeat this every 5 or so minutes until the stock is flavorful, which could take anywhere from 25 to 40 total minutes. (If you find the stock bitter or salty, add water to dilute.)
- Let cool slightly, then strain through a fine-mesh sieve. Refrigerate for up to 1 week or freeze for up to 3 months.
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