Fixin's for People Who Like Food
Umami Vegetable Stock
February 7th, 2021
Prep Time: 30 minutes
Cook Time: 01 hour
This flavorful stock can be used as a vegetable base for any soup or stew. The Mushrooms, Tomato Paste and Marmite provides a rich Umami flavor that is not commonly found in a Vegetable Stock.
Ingredients:
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2 Tablespoons Unsalted Butter
8 Oz Portabella Mushrooms, quartered or sliced
1 Tablespoon Extra Virgin Olive Oil
2 Medium Yellow Onions, cubed
3 Large Celery ribs, cubed
3 large Carrots, peeled and cubed
1 large Parsnip, peeled and cubed (or substitute another Carrot)
1 Bulb Fennel, cleaned and cut into 1 inch pieces
2 Red Bell Pepper, cubed
5 Large Cloves Garlic, crushed
64 Ounces (1/2 Gallon) of drinking Water
2 Tablespoons Marmite or Vegemite
1 Tablespoon Tomato Paste
2 Medium Bay Leaves
3 Small Sprigs Fresh Thyme
Directions:
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Heat a large Stock Pot over medium heat.
Melt the Butter.
Add the Add the Mushrooms and continue to stir for 8 minutes, until browned.
Stir in the Olive Oil, the Onions, Carrots, and Celery.
Sweat the Onions, Carrots, and Celery for about 8 more minutes.
Add the Garlic, Bell Pepper, and Fennel
Add the Water to the pot.
Mix in the Marmite, Tomato Paste, Bay Leaves, and Thyme.
Bring to a simmer, then reduce the heat to Medium Low.
Cover and simmer for 1 hour.
And salt to taste.
Use a wire mesh to skim and foam from the top of the Stock.
Strain out the solids and discard.
Refrigerate the Stock up to 3 weeks or freeze in an airtight bag up to 6 months.
