One-Hour Vegetable Stock

By Birgitta

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 carrots, peeled and sliced
• 1 unpeeled onion, quartered
• 1 potato, washed and sliced
• 1 celery stalk, trimmed and chopped
• 2 or 3 unpeeled cloves garlic
• 5 to 10 medium white mushrooms, trimmed and halved or sliced
• 10 or 20 parsley stems, or stems and leaves
• Salt and pepper
• 2 tablespoons soy sauce.

Details

Servings 5
Adapted from query.nytimes.com

Preparation

Step 1

1. Put oil in a deep skillet, broad saucepan or casserole, and turn heat to medium-high. A minute later add carrots, onion, potato, celery, garlic and mushrooms. Cook about 5 minutes; then stir once or twice. When vegetables begin to brown proceed to next step. (If you have more time brown them well, stirring infrequently.)

2. Add parsley, 6 cups water and some pepper. Bring to a boil, and adjust heat so mixture simmers gently. Cook about 30 minutes, or until vegetables are very tender. (Longer is better if you have the time.)

3. Strain. Add soy sauce and more pepper. Taste, and adjust seasoning -- adding more soy sauce or a bit of salt -- before using or storing.