Vegetable Stock

This mushroom-forward vegetable stock is so good you may find yourself sipping it out of a mug as is. It’s made without strongly flavoured herbs, making it an ideal all-purpose vegetarian stock.

1 tbsp (15 mL) olive oil

1 onion, peeled and roughly chopped

1 medium carrot, roughly chopped

1 stalk celery, roughly chopped

1 small head fennel, roughly chopped

12 oz (375 g) white mushrooms, roughly chopped 8 cups (2 L) water

Small head garlic, halved to expose cloves

1½ tsp (7 mL) salt

½ tsp (2 mL) black peppercorns

1 Heat oil in a large pot over medium heat. Add vegetables and cook, stirring frequently, for 8 to 10 minutes (don’t let vegetables brown) or until mushrooms are tender. Pour water over; add garlic, salt and peppercorns. Bring to a gentle boil and cook, uncovered, for 1 hour or until liquid is reduced to 4 cups (1 L). Strain (discard solids) and refrigerate for up to 5 days or use right away.

Makes 31/2 cups (875 mL)