This deeply savory stock builds its flavor the old-fashioned way: onions, carrots, celery, and leeks are browned until their edges caramelize, then joined by earthy mushrooms, garlic, and juicy tomatoes for real depth. A splash of white wine deglazes all those browned bits from the bottom of the pot, and a classic bouquet garni of parsley, thyme, bay, and peppercorns infuses the whole batch as it simmers low and slow. The result is a clear, golden, richly aromatic base you can spoon straight into soups, risottos, or braises. Since every ingredient here is naturally plant-based and free of any wheat-based thickeners or seasoning blends, it's an easy, dependable staple to keep stocked for a gluten free kitchen. Make a big batch, strain it clean, and freeze it in portions so you've always got a flavorful foundation ready to go.
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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 10–12 minutes.
Add the tomatoes and cook, stirring, until they begin to break down and release their juices, about 3 minutes.
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