Eosinophilic Esophagitis Friendly Classic Vegetable Stock
Total time1 hr 45 min
Prep time15 min
Cook time1 hr 15 min
4.9(12)
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Learn more āIngredients
8 servings
- 2 tbsp olive oil
- 2 large yellow onions, roughly chopped
- 3 medium carrots, roughly chopped
- 4 celery stalks, roughly chopped
- 2 leeks (white and light green parts only), roughly chopped and rinsed
- 1 whole head of garlic, halved crosswise
- 8 oz cremini or white button mushrooms, halved
- 2 medium tomatoes, quartered
- Ā½ cup dry white wine
- 10 cups cold water
- 1 tsp salt
For the bouquet garni
- 6 fresh flat-leaf parsley stems
- 4 fresh thyme sprigs
- 2 dried bay leaves
- 1 tsp whole black peppercorns
Instructions
- 1
Heat the olive oil in a large stockpot (8-quart or larger) over medium-high heat until shimmering. Add the onions, carrots, celery, leeks, garlic, and mushrooms and cook, stirring occasionally, until the vegetables are softened and lightly browned at the edges, about 10ā12 minutes.
- 2
Add the tomatoes and cook, stirring, until they begin to break down and release their juices, about 3 minutes.
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