Homemade Vegetarian Stock is easy to make, especially if you are really concerned about your diet. By making your own stock, at least you know what the ingredients are. A number of store-bought stocks contain MSG (Monosodium Glutamate) which I have problem with.
I have followed this recipe twice. Just throw the vegetable you have in a roast pot. As you notice, most of my recipes are barely used store-bought stock or broth, I usually make my own stock and keep it the freezer.
This vegetarian stock is modified from Canadian Living magazine issued on October 2006. Great stock for your mushroom cream soup.
Homemade Vegetarian Stock
recipe by Canadian Living magazine, modified by me
3 each carrots, onions and stalks celery, coarsely chopped
1 cup (250 mL) sliced shittake mushroom stems or caps
3 cloves garlic
2 tsp (10 mL) vegetable oil
3 sprigs thyme
2 sprigs rosemary
3 sprigs sage
10 peppercorns, cracked
2 Indonesian bay leaves (salam leaves)
8 cups (2 L) cold water
seasalt as desired
Rosemary and Wilted Sage
In large roasting pan, stir together carrots, onions, celery, mushrooms, garlic and oil to coat. Roast in 450°F (230°C) oven, stirring halfway through , until softened and browned, about 40 minutes. Transfer to stockpot.
If you like, add 1 tsp (5 mL) crumbled dried mushrooms for even deeper flavour. Add thyme, sage, rosemary, peppercorns, Indonesian bay leaves, and all but 1 cup (250 mL) of the water to stockpot. Pour remaining water into roasting pan, stirring and scraping up any brown bits, over heat if necessary. Scrape into stockpot and bring to boil; skim off any foam. Reduce heat to medium; simmer for 40 minutes.
Strain through fine sieve, gently pressing vegetables. Stir in seasalt.
- Servings: 5 cups (1.25 L)
- Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 4 months.
- The original recipe used Bay Leaves which actually have different flavour with Indonesian Bay Leaves.
- Be Creative