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Vegetable Stock


Makes 8 Cups


8 cups water

1 cup dry white wine

1 yellow onion, chopped

2 garlic cloves, crushed

2 tomatoes, chopped

1 carrot, peeled and cut into ½" slices

1 leek, white and pale green part, cut into ½" slices

½ cup fresh lovage or celery stems and leaves, chopped

4 oz mushrooms, halved

4 large sprigs fresh thyme

4 large sprigs fresh parsley

2 bay leaves

1 tsp whole black peppercorns


In a large saucepan, combine all ingredients and bring to a boil over medium-high heat.

Reduce heat and simmer for about one hour, or until a good, rich flavor develops.

Strain, discarding solids, and cool before storing.

Store in an airtight container in the refrigerator for up to one week or freeze in two or four cup containers for up to one month.

Oster, Maggie, Gilbertie, Sal. The Herbal Palate Cookbook: Pownal, VT: Storey Communications, 1996.


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