Vegetable STock

makes 96 ounces

This is one of those things that is so easy to buy but really is worth making at home. The active prep time is really quick, and after that you just leave it to simmer on low for as long as you can. The listed ingredients will make a delicious stock, but by all means you can switch it up based on what is in your refrigerator. I think mushrooms add a great flavor to the stock, but you can use any mushrooms in this recipe! This makes quite a large batch, so freeze any stock you don’t plan to use within a week of making this.


Fronds from 1 bulb of fennel, roughly chopped

3 stalks celery, roughly chopped

1 leek, roughly chopped

1 onion, roughly chopped

2 large carrots, roughly chopped

6 shitake mushrooms

3 bay leaves

½ bunch parsley

8 peppercorns

1 tablespoon salt

12 cups water


Bring all ingredients to a simmer in a large stockpot over medium heat. Lower the heat, cover the pot and simmer for at least two hours.


Turn the heat off and allow the stock to cool in the pot on the stove before straining the solids from the liquid.