Vegetable Stock

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“From 'The Irish Pub Cookbook' by Margaret M. Johnson. I found the Kerrygold Irish butter at Costco”
2hrs 25mins
4 cups

Ingredients Nutrition


  1. In a stockpot over medium heat, melt the butter.
  2. Add the onions and cook for 5 minutes, or until lightly browned.
  3. Add leek, carrot, celery, mushrooms,potato, and 1/3 cup water of the water.
  4. Cover and cook, for 5 minutes, or until vegetables are slightly tender.
  5. Add the remaining 6 cups of water, the garlic, peppercorns, thyme, bay leaf, parsley, and salt.
  6. Bring to a boil, reduce the heat to low, and simmer, uncovered for 2 hours.
  7. Strain the stock through a fine-mesh sieve into a bowl and let cool.
  8. Cover and refrigerate for up to 1 week or freeze up to 3 months.

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