Makes about 4 litres
- 2 celery stalks, quartered
- 2 fennel bulbs, coarsely chopped
- 2 leeks, trimmed, halved lengthwise, and washed
- 2 carrots, halved
- 12 mushroom stalks
- 1 onion, halved
- 4 garlic cloves, smashed
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 12 fresh flat-leaf parsley sprigs
- 6 fresh thyme sprigs
- 4 litres cold water
- Combine the vegetables, bay leaves, peppercorns, herb sprigs in a large stockpot and add enough cold filtered water to cover.
- Slowly bring to a boil over medium heat, then reduce the heat to low and gently simmer, uncovered, for 45 minutes.
- Turn off the heat and let the stock steep and settle for 10 minutes.
- Strain the stock through a fine-mesh sieve into another pot; discard the solids.
- Place the pot in a sink full of ice water and stir to cool the stock down quickly.
- The stock can be covered and refrigerated for up to 1 week or frozen for up to 1 month.
- Note: add salt in the finished dish, if you add salt to your stocks the finished dish will end up too salty.