Macadamia Free Classic Vegetable Stock

Total time1 hr 45 min

Prep time15 min

Cook time1 hr 15 min

4.9

(12)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

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
½ 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 10–12 minutes.
2
Add the tomatoes and cook, stirring, until they begin to break down and release their juices, about 3 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!