Jacques Pepin's Clear Vegetable Stock

From: Lauralie41

On Jul 14, 2009

I never can find vegetable broth at Walmart so made this recipe to freeze and have on hand when I need it. Couldnt find dried porcini mushrooms so I used dried portobello's. A dear friend sent me a bottle of herbes de provence so I sprinkled that in the stock and tasted as it cooked. This is a pretty deep colored stock and tastes great. Thank you Sue L. for posting, I will make this again. Made and reviewed for the Iron Chef......Secret Ingredient recipe tag game.

From: IngridH

On Dec 5, 2008

This was really good, and very easy. I left out the lavender, as I didn't have any, and used fresh sage in place of the dried. I doubled the recipe, as I needed a gallon of stock for another recipe. This produced a beautiful amber colored stock that smelled wonderful. I'll definately use again.

From: dividend

On Nov 20, 2005

This stock smells FANTASTIC while it's simmering. I love the body the dried mushrooms give it. I found all the dried herbs to be a little overpowering depending on what I'm going to be using it for, so I sometimes make it without them, and it's still great. This is my standard vegetable stock recipe.

From: LFay

On Jan 6, 2004

Very easy, is a delicious base for lighter fare. Excellent reduced, enriched with cream, over wild rice. To get a clear broth, wrap the ingredients in cheescloth. And be sure to use dried mushrooms.