Vegetable Stock

INGREDIENTS

• 1-2 onions unpeeled, roughly cut
• 2-3 carrots, cut into 1-2“ pieces
• 3-4 stalks of celery cut in 1-2” pieces
• 8 oz mushrooms halved
• 1 bulb fennel, roughly cut
• Small amounts of leftover vegetables
• 1 head garlic, halved
• 4-5 sprigs thyme
• 1 bay leaf
• 1 bunch of parsley
• 1 t peppercorns
• 1 T oil

PREPARATION

1. Combine all ingredients in a large pot, mix with oil.
2. Heat in the oven for 2-3 hrs at 200° F to enhance flavor (or you can skip this step).
3. Cover with water plus two inches, bring to a boil on stove top.
4. Lower heat to a simmer and cook for about an hour (not critical).
5. Strain the solids into a colander or through cheesecloth, rinse solids with a small amount of water and add to stock.
6. Freeze until needed.