Homemade Vegetable Stock
from The Chopping Block
Yield: 8-10 cups stock
2 tablespoons extra virgin olive oil
3 medium onions, large dice
3 medium carrots, large dice
3 stalks celery, large dice
2 bulbs fennel, large dice
3 cups cremini mushrooms, rough chopped
1 cup white wine
12 cups water
3 roma tomatoes, cut into large pieces
1/2 bunch parsley stems
6 sprigs fresh thyme
10-15 black peppercorns
1. Preheat oven to 425º.
2. In a heavy roasting pan, toss together the olive oil, onions, carrots, celery, fennel and mushrooms. Roast until lightly caramelized, about 25-30 minutes. Transfer the roasted vegetables to a stockpot.
3. Deglaze the roasting pan with the white wine, scraping up any browned bits. Add the wine to the stockpot.
4. Add the water, tomatoes parsley, thyme and peppercorns to the pot and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for about 45 minutes.
5. Strain the stock through a fine sieve, chill until room temperature and refrigerate for up to 5 days.