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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces. Ingredients:
1 tablespoon olive oil |
2 medium onions, unpeeled, cut into 1 pieces |
10 celery stalks, cut into 1 pieces |
2 large carrots, peeled, cut into 1 pieces |
8 ounces crimini (baby bella) or button mushrooms, halved if large |
1 small fennel bulb, cut into 1 pieces |
1 head of garlic, halved crosswise |
6 sprigs flat-leaf parsley |
1 bay leaf |
1 teaspoon whole black peppercorns |
Directions:
1. Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.
2. Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.
3. And Two Ways To Use It Udon Soup Simmer stock with finely chopped fresh ginger and a splash of reduced-sodium soy sauce until flavors meld, about 15 minutes. Add frozen corn and peas and drained cooked udon noodles. Cook soup until vegetables and udon are heated through.Weeknight Poached Fish Simmer stock with fillets of flaky white fish, like halibut, and with quick-cooking vegetables, such as diced mushrooms or shredded cabbage, until fish is just cooked through. caraway seeds among plates.
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