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Vegetable Stock Recipe

kept byDAPHNE
recipe byEpicurious

1 tablespoon olive oil
2 medium onions, unpeeled, cut into 1" pieces
10 celery stalks, cut into 1" pieces
2 large carrots, peeled, cut into 1" pieces
8 ounces crimini (baby bella) or button mushrooms, halved if large
1 small fennel bulb, cut into 1" pieces
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns



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