Ingredients
- 3 carrots – Just wash them well to remove any dirt.
- 1 medium-sized onion
- 1 medium tomato
- 3 dried shittake mushrooms
- 2 sticks celery – Use the stalk, but skip the leaves, saving them instead for a salad.
- 1 large leek
- 3-4 cloves garlic
- parsley, bay leafs, thyme sprigs
- salt and black pepper
Preparation
Wash and finely chop the following, adding to a large stock pot as you go:
- Don’t bother peeling anything, as there is flavor in the peels, and onion skins turn the stock golden.
- Add: 2 celery ribs, 2 carrots, 1 onion, and 1 medium tomato.
- Slice 1 leek (both green and white parts). Slice a whole head of garlic crosswise and add to the pot, leaving its skin on.
- Add 1/2 to 1 ounce dried mushrooms, 1 bunch parsley (whole), 6 sprigs thyme, 2 dried bay leaves, and 1 teaspoon black peppercorns.
- Pour enough cold water to cover the vegetables by about 2 inches, 10 to 12 cups.
Simmer the stock:
- Set the stockpot over medium-high heat and bring it to a simmer.
- Once the stock begins to bubble around the edges of the pot, reduce the heat to medium-low and let it simmer for 45 minutes.
- Adjust the heat as needed to maintain a gentle simmer.
Strain the stock:
- Line a mesh strainer with cheesecloth. Set it over a large bowl or another large pot.
- Pour the stock through the strainer, and press the solids with the back of a spoon to release any additional liquid.
- You should have between 8 and 10 cups of stock.
