Vegetable stock

Recipe from: 5 October 2010

Ingredients 9
Servings 2
Minutes 10 mins


Serving Change
  • 2
    big onions
  • 3
  • 3
    stalks celery - the harder exterior leaves can sometimes be bitter, cut them off
  • 8-10
    porcini or shiitake mushrooms
  • 1
    bulb garlic
  • 1
  • 10
  • 2
    bay leaves
  • Olive oil


10 mins
Cut all the vegetables in big chunks.

Drizzle with olive oil and roast in the oven for 30-40 minutes.

Remove from the pan and place into a stock pot and cover with water.

Bring to a boil and once it is boiling, reduce the heat and let it simmer for 1 hour.

Pour the stock through a strainer.

Cheesecloth placed in a colander works well for me.

Keep in a glass jar until needed.

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