Basic Light Vegetable Stock

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 10 cups water
• 2 medium onions, quartered
• 2 medium sweet potatoes or 4 medium carrots, peeled
• 3 cloves garlic, unpeeled and smashed
• 2 large potatoes, thickly sliced
• 2 celery ribs, coarsely chopped
• 2 fresh parsley sprigs
• 1 bay leaf
• 1/2 teaspoon salt
• 6 peppercorns
• 4 allspice berries
• 1 cup mushroom stems (optional)

Recipe

• 1 wash the vegetables well, removing any soil or sand.
• 2 combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
• 3 on high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
• 4 when the vegetables are quite soft and have lost their bright colors, the stock is done.
• 5 strain the stock through a large colander or sieve, pressing out as much liquid as possible.
• 6 discard or compost the vegetable solids.
• 7 use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.