Yield: 1 Gallon
Ingredients
¼ cup olive oil
2 onions, sliced
3 celery stalks, sliced
2 carrots, chopped
8 mushrooms
2 plum tomatoes, chopped
6 parsley sprigs
2 bay leaves
6 thyme sprigs
½ teaspoon black peppercorns
1 head garlic, sliced in half through the equator
Instructions
Heat oil in a stockpot over medium heat. Add onion, celery and carrots. Sweat vegetables until soft. Add the remaining ingredients and enough cold water to cover (about 16 cups). Add the herbs and spices and bring the water to a simmer. Simmer, uncovered, for 1 hour. Strain the stock, pressing the vegetables to extract as much liquid as possible. Cool and store. Can be frozen for up to 6 months.