• 1 tb­sp olive oil
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 car­rot, chopped
  • 1 small bulb fen­nel, chopped
  • 3 gar­lic cloves, crushed
  • 1 tb­sp black pep­per­corns
  • 75g/3oz mush­rooms
  • 2 sticks cel­ery, chopped
  • 3 toma­toes, diced
  • 2 tb­sp fresh­ly chopped flat leaf pars­ley
  • 2 bay leaves
  • 3lt/12 cups wa­ter


  1. Gen­tly sauté the onions, leeks, car­rots and fen­nel in the olive oil for a few min­utes in a large lid­ded saucepan.
  2. Add all the oth­er in­gre­di­ents, cov­er and bring to the boil. Leave to gen­tly sim­mer for 20 min­utes with the lid on. Al­low to cool for a lit­tle while.
  3. Pour the con­tents through a sieve and store the fin­ished stock liq­uid in the fridge for a cou­ple of days or freeze in batch­es.