Umami Vegetable Stock
February 7th, 2021
This Recipe creates 1 serving
Prep Time: 01 hour 30 minutes
Cook Time: 0:00
This flavorful stock can be used as a vegetable base for any soup or stew. The Mushrooms, Tomato Paste and Steak Sauce provides a rich Umami flavor that is not commonly found in a Vegetable Stock. Surprisingly, this Vegetable Stock is NOT Vegetarian. In order to make this as a Vegetarian Stock, leave out the Steak Sauce and the Worcestershire Sauce.
Ingredients:
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1 Tablespoon Extra Virgin Olive Oil
2 Medium Onions, cubed
3 Large Celery stalks, cubed
4 large Carrots, peeled and cubed
8 Oz Portabella Mushrooms, quartered
2 Red Bell Pepper, cubed
5 Large Cloves Garlic, crushed
64 Ounces Water
1 Tablespoon Low Salt Soy Sauce
1 Tablespoon Tomato Paste
1 Teaspoon Steak Sauce (leave out to make vegetarian)
I Teaspoon Worcestershire Sauce (leave out to make vegetarian)
2 Medium Bay Leaves
3 Small Sprigs Fresh Thyme
Directions:
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Heat a large Stock Pot over medium heat.
Sweat the Onions, Carrots, and Celery for about 8 minutes.
Add the Mushrooms and continue to stir for another 8 minutes.
Add the Garlic and Bell Pepper.
Add the Water to the pot.
Mix in the Soy Sauce, Tomato Paste, Steak Sauce, Worcestershire Sauce, 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.
