Simple, Flavorful, Umami Vegetable Stock
About this Recipe
By: Rachel
Although I’m less strict in my dietary choices today, I spent seven years as a vegetarian, and eight more keeping kosher. That meant that for about 15 years, I stuck to meat-free choices when dining out—and I wasn’t alone.
A 2020 consumer survey found that 36% of Americans are “flexitarians,” either cutting down on meat, or following a mostly-vegetarian diet. Fortunately, this trend means that many restaurants now offer an increasingly greater variety of vegetarian or vegan choices on their menus.
No dish should never be bland, boring, or unmemorable, and meat-free dining is no exception. Still, I often find that too many vegetarian or vegan soups lack the depth and body of their meat- or fish-based counterparts. They are too often watery and… well, just plain sad.
This stock is full of umami flavor, and anything but boring. I use it as a base for soups, stews, risottos, as a light brodo to serve with fish or meat, or anywhere else where stock is used.
Simple, Flavorful, Umami Vegetable Stock
Ingredients
- 2 tablespoons (30g) unsalted butter plus 1 tablespoon extra virgin olive oil (if you desire a vegan broth, you may use 2 tablespoons olive oil, and omit the butter)
- 1 large onion, roughly chopped, skins reserved
- 1 large carrot, unpeeled, roughly chopped
- 1 bulb fennel, roughly chopped (you can use the tall stalks and fronds for this, in addition to the bulb)
- 6 cloves garlic, smashed, skins reserved
- 2 ounces (55g) dried mushrooms, such as porcini, soaked in 1 quart (1 liter) hot water and strained of sediment with a fine mesh strainer; liquid reserved
- 1 bouquet garni
- Water
- Kosher salt
Step by Step Instructions
Step 1
- Prepare the bouquet garni by sandwiching bay leaves, thyme, and parsley between two pieces of celery (like a sandwich), and tie with string to secure. Set aside.
Step 2
- In a heavy stockpot, heat the butter and oil over medium heat until hot.
Step 3
- Add the onion, carrot, and fennel, and garlic and sauté for 3-5 minutes, or until vegetables are softened and fragrant.
Step 4
- Add the porcini mushrooms and their soaking liquid, along with the bouquet garni. Add enough water to cover the vegetables (6-8 cups, or 1 ½-2 liters ).
Step 5
- Bring to a boil, then turn down the heat so that the stock comes to a gentle simmer. Simmer gently, uncovered, for 90 minutes.
Step 6
- Strain the stock into an unused vessel and salt to taste. Store the stock in your refrigerator, or freeze in quart-size bags in your freezer until ready for use.
Optional: You can enhance this vegetable broth with the flavors of the dish you plan to create. You can add parmesan cheese rinds for an Italian dish, saffron for a Spanish one, or black garlic and soy sauce for a Japanese dish. I often grate in a little fresh lemon zest, especially when serving as a brodo with meat or fish, for a little freshness and lift.
You can use this broth in my Grown-Up, Really Craveable Ramen.
