One-Hour Vegetable Stock
From: Mark Bittman
- 2 tablespoons extra virgin olive oil
- 2 carrots, sliced
- 1 onion, quartered (don’t bother to peel)
- 1 potato, sliced
- 1 celery stalk, chopped
- 2 or 3 cloves garlic (don’t bother to peel)
- 5 to 10 white mushrooms, halved or sliced
- 10 to 20 parsley stems or stems with leaves
- 2 tablespoons soy sauce
- Salt and freshly ground black pepper
- Put the oil in a deep skillet or broad saucepan or casserole over medium-high heat.
- When hot, add the carrots, onion, potato, celery, garlic, and mushrooms.
- Cook without stirring for about 5 minutes, then stir once or twice and cook until the vegetables begin to brown. (If you have more time, brown them well, stirring only infrequently.)
- Add the parsley, 6 cups water, the soy sauce, and some pepper.
- Bring to a boil, then adjust the heat so the mixture simmers steadily but gently.
- Cook for about 30 minutes, or until the vegetables are very tender. (Longer is better if you have the time.)
- Strain, then taste and adjust the seasoning, adding more soy sauce or a bit of salt, before using or storing.
For this stock, you cut the vegetables into small pieces, which extracts greater flavor; you pan-cook them first, which browns them at least a bit and makes the flavor more complex; and you add a couple more flavorful ingredients (the mushrooms make a difference, as you’ll quickly see, as does the soy sauce). If you have more time for simmering, use it.