Very Flavorful Vegetable Stock in 1 Hour

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One-Hour Vegetable Stock

Makes: about 1 quart

Time: 1 hour, somewhat unattended

For this stock, you cut the vegetables into small pieces, which extracts greater flavor; you pan-cook them first, which browns them at least a bit and makes the flavor more complex; and you add a couple more flavorful ingredients (the mushrooms make a difference, as you’ll quickly see, as does the soy sauce).  If you have more time for simmering, use it.

Double the quantities here if you want to make enough stock to freeze. Recipe from How to Cook Everything Vegetarian.

2 tablespoons extra virgin olive oil

2 carrots, sliced

1 onion, quartered (don’t bother to peel)

1 potato, sliced

1 celery stalk, chopped

2 or 3 cloves garlic (don’t bother to peel)

5 to 10 white mushrooms, halved or sliced

10 to 20 parsley stems or stems with leaves

2 tablespoons soy sauce

Salt and freshly ground black pepper

1. Put the oil in a deep skillet or broad saucepan or casserole over ¬ medium-¬ high heat. When hot, add the carrots, onion, potato, celery, garlic, and mushrooms. Cook without stirring for about 5 minutes, then stir once or twice and cook until the vegetables begin to brown. (If you have more time, brown them well, stirring only infrequently.)

2. Add the parsley, 6 cups water, the soy sauce, and some pepper. Bring to a boil, then adjust the heat so the mixture simmers steadily but gently. Cook for about 30 minutes, or until the vegetables are very tender. (Longer is better if you have the time.)

3. Strain, then taste and adjust the seasoning, adding more soy sauce or a bit of salt, before using or storing.

 

Posted in Produce

21 Comments

  1. Sean A. Veira said...

    Look great, quick and easy. Is there anything one could substitute for mushrooms? My wife is allergy to mushrooms, so I no longer cook with them.

  2. Jen Hamilton said...

    My all time, absolute, most favorite-ist stock recipe! I tend to brown for 20 minutes, and simmer for an hour. I also add some slices of ginger and a splash of white wine. Strain, pour into small (BPA free) storage containers in 1/4 cup amounts. Freeze, pop out your frozen stock pucks into a larger container for later use. This way, you have pre-measured stock nuggets for use in anything and everything. I’ve 2 gallon sized bags of stock pucks ready for action in the freezer right now!

  3. JeanettesHealth said...

    I’m always looking for variations on vegetable stocks, and this has lots of umami with the mushrooms and soy sauce.

  4. CastIronBalcony said...

    Sean Veira – try a spoonful of miso instead.

  5. Ellen Bognar said...

    i don’t understand how the parsnip version is supposed to be clear. even without the soy sauce, mine was almost the same color as my other stocks.

  6. jungli said...

    what do you do with the leftover veggies? i don’t usually eat boiled vegetables but I guess I could with oil, salt and pepper. Any other ideas?

  7. Laura said...

    @jungli fwiw, I wouldn’t recommend eating them. If you’ve done the job right, all the yummy flavor and remaining nutrients should be in the stock.

    • rmshortley said...

      Or, you can just puree the broth with vegetables in a blender and end up with a super rich broth with the fiber preserved in the product.

  8. Leeann Schumacher said...

    Leftover veggies? Compost them!!

  9. Lucy Guzman said...

    Wow! This IS a flavorful broth. Browning the ingredients really brought out the sweetness of the veggies. I added sliced green peppers and about 10 sprigs of cilantro to give it that umph! Really enjoyed this, especially if you’re dieting so you can get the nutrients. Thanks!

  10. rmshortley said...

    I have tried this. But, I just can’t toss out the vegetables. So, I end up with a wonderfully tasty low fat vegetable soup, to which I add lentils. brown rice, dry beans, etc. and season with fresh rosemary, thyme and bay leaves with fresh ground pepper and other herbs according to whim. I vary the vegetables to whatever strikes my fancy going through the grocery store’s produce section. Once the carrots, onion and celery are in the cart, anything else that sounds good is fair game. Since all foods have some salt, I never have to add salt; the flavor is so intense I never miss the salt. I also skip the browning in oil to keep the fat at essentially zero. So, this is a great low salt, low fat soup for all who have these dietary restrictions. Add, cubed chicken breast and chicken stock for a wonderful low salt, low fat chicken vegetable soup.

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