by Laura Frankel

This is a classic example of “the more you put into it, the more you get out of it.” When I make a vegetable stock, I don’t use scraps or odds and ends of vegetables. I set out with the purpose of making a fragrant, tasty stock. in a kosher kitchen, a vegetable stock can be invaluable for making pareve soups and sauces. In my home, I keep vegetable stock frozen in small quantities in resealable plastic bags. I can thaw the bags and add flavor to any soup or sauce, instead of using water.

Quick Tip:
Make this stock ahead of time and store it covered in the fridge for up to 1 week, or freeze it for three months.

Ingredients:

1/2 pound cremini mushrooms (caps and stems), coarsely chopped
1 large onion, coarsely chopped
Leek greens (from 1 medium leek)
4 garlic cloves, coarsely chopped
Olive oil
1 medium red bell pepper, seeded and coarsely chopped
1 can (14 ounces) chopped tomatoes
1 large flat-leaf parsley sprig
1 large thyme sprig
1 medium fennel bulb, coarsely chopped
1 medium celery stalk, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 teaspoon whole black peppercorns
1/2 cup dry white wine, such as Sauvignon Blanc
8 cups of water

Directions:

1. Preheat the oven to 400 degrees
2. Place the mushrooms, onions, leek greens, and garlic in a large bowl, and lightly toss with olive oil.
3. Spread mixture on a sheet pan and roast, without stirring, until browned, about 15 minutes.
4. Transfer the roasted vegetables to a large stockpot, and add the bell pepper, tomatoes, parsley, thyme, fennel, celery, carrots, peppercorns, and wine. Cover with water only to the top of the vegetables. Bring to a simmer over medium heat and continue simmering uncovered for 1 hour. (Do not simmer for more than 1 hour. The cellulose fiber in the vegetables will soften and absorb some of the liquid. This will reduce your yield.)
5. Strain the stock through a cheesecloth-lined strainer and discard the vegetables. Cool the stock completely to room temperature before refrigerating, covered. Stock can be transferred to small containers or resealable plastic bags for storing in the refrigerator or freezer.