Simple, Flavorful, Umami Vegetable Stock
This delicious, umami stock is an excellent base for vegetarian soups, stews, and risottos. I also use it as a light broth with fish or poultry. “Umami” means “essence of deliciousness” in Japanese. The basic umami taste refers to the deeply savory, earthy flavors found in mushrooms, tomatoes, fish, or soy.
Equipment
- Large Stockpot or Dutch oven
Ingredients
- 2 tablespoons (30g) unsalted butter plus 1 tablespoon olive oil
- 1 large onion (roughly chopped, skins reserved)
- 1 large unpeeled carrot (roughly chopped)
- 1 bulb fennel (roughly chopped)
- 6 cloves unpeeled garlic (smashed)
- 2 ounces (55g) porcini or other dried mushrooms, soaked in 1 quart (1 liter) hot water and strained of sediment with a fine mesh strainer; liquid reserved
- 1 whole bouquet garni
- Water
- Kosher salt
Step by Step Instructions
Step 1
- **Update** Since this recipe was first posted, I have discovered the amazing Stock Sock! This makes life (or at least, stock-making) much easier; simply add ingredients to the stock sock and discard when your stock is done.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.
