Ingredients Jump to Instructions ↓

  1. Ingredients 3 cups mushrooms (any variety) 1 fenel bulb, stalks and leaves only (reserve the bulb for another use) 5 celery stalks 4 medium to large carrots 2 large onions 1/4 head of green cabbage 1/2 large rutabaga, peeled 5 leeks, cut in half lengthwise and washed 1 small bunch of fresh flat-leaf parsley (about 15 sprigs)

Instructions Jump to Ingredients ↑

  1. Instructions Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage thin and place in an 8-quart stockpot. Cut the rutabaga into large chunks and place in the stockpot. Add the remaining ingredients and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, skim any impurities that rise to the top with a ladle. Lower the heat and simmer gently for 45 to 60 minutes. Ladle through a fine stainer, cool, and refrigerate. The stock will keep for 4 to 5 days in the refrigerator, or freeze in 1-cup batches. Note: To intensify the flavor, reduce the stock after reducing by one quarter to one half.


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