Classic Homemade Vegetable Stock

A rich, flavorful broth made by simmering onions, carrots, celery, mushrooms, and fresh herbs. Perfect as a base for soups, stews, or grains, this stock is healthy, versatile, and easy to make from scratch.

Ingredients

• 2 tablespoons olive oil (optional)
• 2 large onions, quartered (leave skins on for deeper color)
• 3-4 carrots, roughly chopped
• 3-4 celery stalks, roughly chopped
• 4-6 garlic cloves, smashed (leave skins on)
• 1 cup mushrooms (optional but adds umami)
• Fresh herbs: 2 sprigs rosemary, 4-5 sprigs thyme, parsley stems
• 2 bay leaves
• 1 teaspoon black peppercorns
• Salt to taste (optional or add later when using)
• 8 quarts cold water

Directions

1. Sauté the veggies (optional but flavorful): In your All-Clad Simply Strain Stainless Steel Multipot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté for 5–10 minutes until lightly browned.
2. Add remaining ingredients: Add garlic, mushrooms, herbs, bay leaves, peppercorns, and water to your All-Clad Simply Strain Stainless Steel Multipot
3. Bring to a boil: Turn the heat to high and bring the pot to a boil.
4. Simmer gently: Once boiling, reduce the heat and let it simmer uncovered for about 1.5 to 2 hours.
5. Strain the stock: Carefully strain the stock through a fine mesh sieve or cheesecloth into another large pot or bowl. Discard the solids (or compost them!).
6. Cool and store: Let the stock cool, then store in airtight containers in the fridge (up to 5 days) or freeze (up to 3 months).