Here is a recipe I took from “Everyday Greens” by Annie Somerville. I noticed that I used a lot of vegetable stock recently that was purchased from the store. I decided to make my own and freeze it for the next time a recipe calls for veggie stock. See also my slide show.
Ingredients:
1 onion sliced
2 leek tops, chopped and washed
3 celery ribs, sliced
3 carrots, sliced (no need to peel)
1 large potato, sliced (I peeled this)
6 garlic cloves, smashed with flat side of knife, skins left on
1 tsp salt
1/2 tsp peppercorns
6 parsley sprigs
4 thyme sprigs
1 bay leaf
10 cups cold water
Directions:
Combine all ingredients in stockpot and bring to a boil. Lower the heat and simmer, uncovered for 45 min, stirring as needed. Pour stock through strainer (I used a colander as I didn’t have a strainer), pressing as much liquid from the veggies as possible. Then discard the veggies (I tried to reuse them for a second batch of stock. I’ll let you know if this works).