Vegetable Stock

Servings size – 1 quart (multiply as needed depending on amount of bones available and stock pot.)


Mushroom Stems – included in price of mushrooms (whole mushrooms are fine too)
1 large onion, medium dice – $0.24
1-2 medium carrots, medium dice – $0.12
1-2 stalks celery, medium dice$ 0.41

—Sachet— let’s just call this a dime.
1/4 Bay leaf  –
a pinch dried thyme
a crushed peppercorn or too
3 Parsley stems (or 1/8 tsp dried parsley)

(I don’t keep cheese cloth around, since I’m going to strain it later, I just toss all this in.)


Totals – It’s about a cent and a couple of calories an ounce.


Place the vegetables in a stockpot and cover them with cold water. Bring to a boil. Reduce to a simmer. For the clearest stocks the simmer should be so low a bubble only breaks the surface every couple of seconds.

Add sachet to the simmering stock.
Continue simmering and skimming the stock for 40 minutes to 1 hour. If not using right away, just before the stock is done, prepare an ice bath in your sink.
Strain into a container and place in the ice bath immediately. (Do not skip this step) Use a metal bowl or pot if you can, as it cools quicker.
Refrigerate if using in the next week, freeze if using in the next 6-8 weeks. Will keep in the freezer almost indefinitely.


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