= Makes: 6 cups
= Active time: 15 minutes
= Total time: 1 hour 15 minutes
Ingredients
2 tablespoons rice bran oil
2 onions, peeled and chopped
4 celery ribs, chopped
2 carrots, scrubbed and chopped
½ cup halved cherry tomatoes
2 cloves garlic, peeled and minced
2 cups sliced white button mushrooms
1 teaspoon black peppercorns
1 teaspoon salt, or more to taste
8 cups water
STEP 1: Heat the rice bran oil in a large pot over medium heat. Add the onions, celery, carrots, and tomatoes. Cook, covered, stirring occasionally until the vegetables are soft and starting to brown just a bit, about 5 minutes.
STEP 2: Add the garlic and mushrooms and sauté for an additional 2 minutes. Add the peppercorns, salt, and water and bring to a gentle simmer. Cook gently until the stock tastes rich and full, about 1 hour. Strain the stock through a sieve, pushing on the veggies to extract as much flavor as possible. Discard the vegetable solids, wipe out the stockpot, and return the stock to the pot. Taste for seasoning, adding more salt as necessary.
If you are saving the stock for later, let it cool to room temperature, then refrigerate it in sealed containers for up to seven days. The stock can be frozen in sealed containers or freezer bags for up to three months.