Vegetable Stock Recipe - NYT Cooking

Vegetable stock doesn’t need the whole vegetable drawer to be savory and flavorful; browned onions, garlic and mushrooms achieve that here, boosted by caramelized tomato paste The other key ingredient is salt, which transforms the liquid from flat to well-rounded, so if your stock seems watery, the answer might not be simmering more but rather adding salt This stock tastes neutral enough to be used in any recipe that calls for vegetable stock, though you can shift its personality with additional ingredients; see Tip for some ideas.
Vegetable stock doesn’t need the whole vegetable drawer to be savory and flavorful; browned onions, garlic and mushrooms achieve that here, boosted by caramelized tomato paste. The other key ingredient is salt, which transforms the liquid from flat to well-rounded, so if your stock seems watery, the answer might not be simmering more but rather adding salt. This stock tastes neutral enough to be used in any recipe that calls for vegetable stock, though you can shift its personality with additional ingredients; see Tip for some ideas.

Lemony Spinach Soup With Farro Recipe - NYT Cooking, PDF

Mushroom Bourguignon Recipe, Recipe

Golden Leek and Potato Soup Recipe (with Video) - NYT Cooking

Vegetable Hash With Poached Egg Recipe - NYT Cooking

Roasted Vegetable Broth Recipe - NYT Cooking

Basic Vegetable Broth Recipe - NYT Cooking

Vegetable Stock Recipe - NYT Cooking

Ribollita Recipe - NYT Cooking

Mark Bittman's Best Recipes from The Times

Spiced Chickpea Stew With Coconut and Turmeric Recipe - NYT Cooking

Turkey Soup Recipe - NYT Cooking

Vegetable Stock Recipe - NYT Cooking

Purée of Winter Vegetable Soup Recipe - NYT Cooking