Stocks in general are a great resource to have at home for cooking. Vegetable stock, I find is packed with flavor yet is neutral and the most versatile of stocks in terms of what you can use it with. Use in cooking anything from soups, delicious fish, sauces, to giving flavor to beans or lentils.
What you need:
• 2 Tablespoons of Extra Virgin Olive Oil
• ¾ cup (4 oz/125 g) of diced celery
• 1 cup (5oz/ 155g) diced carrots
• ¾ cup (2 oz/ 60 g) of sliced leeks
• 2 cloves of garlic
• 1 onion
• 12 oz (375g) fresh mushrooms (white or baby portabella)
• 1 tomato chopped
• ½ teaspoon fresh thyme or ¼ teaspoon dried thyme
• ½ teaspoon fresh marjoram or ¼ teaspoon dried marjoram
• 4 springs of fresh parsley or fresh cilantro or fresh dill
• 8 cups of water (64oz/2 litters) cold water
• Salt and pepper
1. Heat oil in the pot gradually on low heat.
2. Once the oil is hot add Celery, Carrots, Leeks and cook for 3-4 minutes stirring often, until the vegetables are softened.
3. Add Onions, Garlic, and Mushrooms stirring often for 2 minutes until the onion has a bit of transparency.
4. Add water and rise the temperature until it comes to a boil.
5. Reduce heat so that the soup is simmering.
6. Using a spoon skim off the top any frothy stuff from the top of the stock.
7. Add Tomato, Parsley/Cilantro/Dill.
8. Cook uncovered for 45minutes-1hour.
9. Let cool and either strain the stock through a muslin (cheese cloth) so that you have just a clear stock.
10. Add Salt and Pepper to taste.