Go Back
+ servings

Vegetable Stock Recipe

How to Make Vegetarian Stock for Your Favorite Vegetarian Dishes
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Sauces
Cuisine: American
Servings: 10 cups


  • 3 tablespoons olive oil
  • 1 onion roughly chopped
  • 2 carrots peeled and roughly chopped
  • 2 leeks cleaned and roughly chopped
  • 2 stalks celery roughly chopped
  • 1 turnip peeled and roughly chopped
  • 1 parsnip peeled and roughly chopped
  • ½ pound mushrooms sliced in half
  • 1 Sachet d'Epices
  • 10 cups water cold


  • Heat the oil in a heavy bottomed 6 quart stockpot over medium high heat.
  • Add the onion, carrots, leeks, celery, turnip, parsnip and mushrooms, and cook for 5 minutes.
  • Add the Sachet d'Epices and water.
  • Bring to a boil and quickly reduce heat to a simmer. Cook uncovered for 30 minutes, skimming the top as necessary.
  • Strain the stock through a colander to remove the large solids. Restrain through cheesecloth to remove the fine particulates.
  • Cool, and store the stock as described in the introduction.