Homemade Vegetable Stock Recipe

Step 1: To begin making the homemade vegetable stock first heat olive oil in a large sauce pan over medium heat

Step 2: Add carrots, onions, mushrooms, celery root and garlic all together and saute them till they are coated in the oil

Step 3: Sauté the vegetables, stirring occasionally, until golden brown for about 10 minutes

Step 4: Add in the bay leaves, the herbs and the prunes

Step 5: Add in the crushed peppercorns and enough water to cover everything (about 10 cups)

Step 6: Bring the mixture to a gentle boil

Step 7: As soon as the boil begins, drop heat to very low and simmer for about half hour

Step 8: Do not stir while the mixture is simmering

Step 9: Allow the vegetables to be intact and not break down in the simmering process

Step 10: This will give you a clean cloud free stock

Step 11: Once simmered, strain the Vegetable Stock into a large bowl

Step 12: Allow the stock to cool and use as required

Step 13: The Homemade Vegetable Stock can be stored in the refrigerator for about a week