Homemade Vegetable Stock

Ingredients

• 1 yellow onion (quartered)
• 2 leek tops (sub with another onion or (2) fennel tops)
• 2 stalks celery (cut into large chunks (include leafy tops if you have them))
• 2 large carrots (cut into large chunks)
• 1 cup mushroom stems (optional)
• 1 bay leaf
• 2 large sprigs flat leaf parsley
• 2 large sprigs thyme
• 6 peppercorns
• 8 cups water (or up to 10 cups)

Instructions

1. 1

   Simmer stock: Place all ingredients in a large soup pot and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for one hour.

2. 2

   strain stock: Set a strainer over a large bowl and line with cheesecloth if necessary. Pour the stock into the strainer and discard the solids.

3. 3

   Cool and store: Cool completely then store the stock in an airtight container in the the fridge for up to 1 week or freeze for up to 6 months.