kelp vegetable stock
This stock has a delicate minerality from the kelp, and may be used in place of traditional vegetable stock.
1 large leek
2 onions, unpeeled, quartered
3 celery stalks, roughly chopped
3 large carrots, peeled and roughly chopped
8 ounces cremini mushrooms, wiped clean
4-5 dried sugar kelp leaves
1 tablespoon black peppercorns
5 quarts cold water
Sea salt, to taste
Trim ends off leek and discard. Cut lengthwise into 2 pieces. Place leeks in a sieve and rinse under cold water several times to remove dirt.
Bring all ingredients to a boil in a large stockpot. Reduceheat to a simmer and cook until reduced by about half, 1 1/2-2 hours.
Cool slightly and strain through a fine-mesh sieve. Discard solids. Season to taste with salt and cool completely. Chill or freeze until ready for use.
Makes approximately 2 quarts.