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Vegetable Stock

Ingredients

• 4 medium yellow onions, cut into wedges
• 4 medium carrots
• 3 stalks celery with leaves
• 2 medium parsnips or carrots
• 2 medium potatoes
• 1 medium sweet potato
• 1 pound fresh button mushrooms
• 8 cups water
• 1 1/2 teaspoons salt
• 1 teaspoon dried dill, basil, rosemary, or marjoram, crushed
• 1/2 teaspoon whole black peppercorns or 1/4 teaspoon ground black pepper

Directions

1. Cut carrots, celery, parsnips, and potatoes into 2-inch pieces.
2. Put everything in a Dutch oven and bring to boiling.
3. Reduce heat.
4. Simmer, covered, for 2 hours.
5. Strain stock into a bowl through two layers of cheesecloth.
6. Discard vegetables and seasonings.
7. Cover and chill for up to 3 days or freeze for up to 6 months.

Attribution