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Vegetable Stock

Easy and hearty vegetable stock, for when you have overstocked vegetables and want some extra flavor in your life.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 Quarts

Ingredients
  

  • Oil for sautéing
  • 5 Stalks Celery
  • 4 Carrots, Sliced
  • 1 Large Onion
  • 6 Oz Mushrooms of Choice
  • 1 Small Knob of Garlic, Peeled
  • 2 Stems Rosemary
  • 3 Stems Thyme
  • 1 Bunch Sage
  • 1 TSP Turmeric
  • 2 TBSP Kosher Salt
  • 1 Pinch Cayenne Pepper

Instructions
 

  • Heat some oil in a dutch oven over medium heat. Add onions, mushrooms, celery, and carrots to the dutch oven and saute until the open side of the onion has softened (about 5 minutes). Add remaining ingredients and cover with water, leaving about a 1/2" room from the top of the pot.
  • Bring to a boil, and a reduce to a simmer for 1.5 hours, or until contents have reduced by about a third. Strain, and store in mason jars in the fridge for up to 2 weeks.