- 2
Ingredients
- 1 tablespoon olive oil
- 2 medium onions, unpeeled, cut into 1" pieces
- 10 celery stalks, cut into 1" pieces
- 2 large carrots, peeled, cut into 1" pieces
- 8 ounces crimini (baby bella) or button mushrooms, halved if large
- 1 small fennel bulb, cut into 1" pieces
- 1 head of garlic, halved crosswise
- 6 sprigs flat-leaf parsley
- 1 bay leaf
- 1 teaspoon whole black peppercorns
Preparation
Step 1
Heat oil in a large stockpot over medium-high
heat. Add remaining ingredients and
cook, stirring occasionally, until vegetables
begin to soften, 5-7 minutes. Add 4 quarts
cold water. Bring to a boil; reduce heat
and simmer until stock is reduced by half,
1-1 1/2 hours.
Strain stock through a fine-mesh sieve
into a large bowl; discard solids. DO AHEAD:
Stock can be made 3 days ahead. Let cool
completely, then cover and chill, or freeze
for up to 3 months.
And Two Ways To Use It
Udon Soup
Simmer stock with finely chopped fresh ginger
and a splash of reduced-sodium soy sauce
until flavors meld, about 15 minutes. Add
frozen corn and peas and drained cooked udon
noodles. Cook soup until vegetables and udon
are heated through.
Weeknight Poached Fish
Simmer stock with fillets of flaky white fish,
like halibut, and with quick-cooking vegetables,
such as diced mushrooms or shredded cabbage,
until fish is just cooked through.
caraway seeds among plates.