Description

Make your own vegetable stock with your choice of vegetables. It's really easy and packs so much flavor. Use the stock in soups, casseroles, rice dishes or any dish in which you typically use store bought stock.

Ingredients

• 1 - 2 onions
• 2 - 3 carrots
• 3 - 4 celery stalks
• 4 - 5 sprigs fresh thyme
• 1 bay leaf
• 1 small bunch fresh parsley
• 1 t. black peppercorns
• Optional extras: leeks, especially the green parts, fennel, mushrooms, mushroom stems, parsnips

Steps

1. Wash the vegetables; chop them coarsley. It's not necessary to peel them unless you want to. Some people leave on the onion skins. Add the vegetables to a pot big enough to hold them plus a few extra inches of water.
2. Cover veggies with enough water but can be stirred easily; stir. Less water means that the stock will be more concentrated and more water makes a lighter flavored stock.
3. Place the pot over medium-high heat; bring to a simmer. Turn the heat down to medium-low. Simmer for about 1 hour, stirring occasionally.