Vegetable Stock
Ingredients
- 3 large onions cut into large chunks
- 2 large parsnips unpeeled, cut into large chunks
- 2 large carrots unpeeled, cut into large chunks
- 3 celery stalks cut into large chunks
- 8 ounces white mushrooms chopped
- 6 large garlic cloves crushed
- a few sprigs fresh parsley
- 2 sprigs fresh thyme or 2 bay leaves
- 4 quarts water
Instructions
- Place all the ingredients in a large pot and bring to a boil over high heat. Lower the heat and simmer uncovered for 30-60 minutes.
- Remove the pot from the heat and strain the stock into a large bowl. Push against the vegetables to extract additional liquid. Discard the vegetables.
- Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Notes
To increase the nutrients, simmer the stock with a strip of kombu.
Other vegetables or scraps you can add that you might otherwise compost or discard: tops of leeks, parsley stems, woody ends of asparagus, shiitake mushroom stems, carrot peels, ends from squashes, etc. You can freeze these scraps until you are ready to make stock. I usually avoid sulfur-containing vegetables such as cabbage, broccoli and cauliflower since their flavors can be overpowering.