Homemade is so much better than store bought, especially if you brown the veggies first.
(I have yet to find a commercial vegetable stock that is remotely palatable.)
You could also include parsnips, leeks, or corncobs, depending on what is season and available.
Elise Bauer
Then we add water and garlic, bay leaves, rosemary, thyme, parsley, and peppercorns.
Less than an hour and there’s not enough time to extract the full essence of the vegetables.
Beyond an hour and a half, the flavors begin to disintegrate.
Elise Bauer
Then add in with the rest of the vegetables.
Heat the olive oil over high heat in a large stockpot.
Add the chopped onions, celery, carrots, and fennel (if using) and stir to coat.
Elise Bauer
Cook over high heat for several minutes, stirring only occasionally.
Cook until the vegetables begin to brown.
Add the garlic and tomato paste and stir to combine.
Elise Bauer
Bring to a simmer and then drop the heat until you just get a bare simmer.
The surface of the stock should just barely be bubbling.
Cook for 1 1/2 hours.
Elise Bauer
Using a spider skimmer or slotted spoon, remove all the big pieces of vegetable and mushroom.
Set up a large bowl or pot with a sieve set over it.
Line the sieve with a paper towel or coffee filter and pour the stock through it.
Elise Bauer
Filter the rest of the stock.
To store, pour into glass jars and refrigerate for up to a week, or freeze.
Elise Bauer
Elise Bauer
