Vegetable Stock

Ingredients

• 3 yellow onions, quartered, skin ON but ends cut off
• 3 carrots, cut in a few large pieces
• 4 celery ribs, cut in a few large pieces
• 1/4 lb mushroom, half any large ones
• 12 cups cold water
• 6 garlic cloves, unpeeled but smashed with the flat side of large knife on cutting board
• 1 teaspoon black peppercorns
• 1 teaspoon dried thyme, crumbled
• 2 bay leaves
• 15 sprigs fresh parsley, long
• 1 teaspoon salt

Directions

1. 1

   In a stockpot or kettle (at least 6-quart) saute onions, carrots, celery, and mushrooms in just a little butter or oil.

2. 2

   When onions start to turn translucent add 12 cups water, garlic, peppercorns, thyme, bay leaves, parsley, and salt and bring to a boil.

3. 3

   Simmer mixture, uncovered, 2 hours.

4. 4

   Pour stock through a fine sieve into a heatproof bowl.

5. 5

   Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.

6. 6

   Note: this is for a basic broth. Feel free to add vegetables that you have on hand or need to use up.