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.
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.
