Dark Vegetable Stock

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A vegetarian stock that similates beef or other rich stocks. a staple in making my roasted french onion soup! from moosewood daily special.

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Steps

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In a large soup pot , heat the vegetable oil.

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Add the onions and garlic and saute until lightly browned , 8 to 10 minutes.

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Add all of the remaining ingredients , cover , and bring to a boil.

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Lower the heat and simmer for 50 minutes , until all of the vegetables are very soft.

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Strain the stock through a sieve or colander.

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Use stock right away , or refrigerate it in a sealed container up to 4 days , or freeze it for up to 6 months.

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Ingredients

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canola oil, onion, garlic cloves, carrots, water, sweet potatoes, celery ribs, button mushrooms, fresh parsley, bay leaves, whole black peppercorn, salt, cloves, lentils