How to Make Vegetable Stock

Ingredients (15)

• 1 ounce dried mushrooms*
• 4 tablespoons extra virgin olive oil
• 4 cups chopped onion
• 2 cups chopped celery
• 3 cups chopped carrot
• 1 cup chopped fennel bulb (optional)
• Salt
• 2 large garlic cloves, smashed (can leave skins on)
• 1 tablespoon tomato paste
• 1 tablespoon fresh rosemary
• 2 teaspoons dried thyme
• 1 teaspoon black peppercorns
• 4 bay leaves
• 1/2 cup chopped parsley
• *If you want to use fresh mushrooms instead, use about 5-6 ounces, thickly slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture. Then add in with the rest of the vegetables.: