MAKES ABOUT 3 QUARTS · VEGAN, GF, DF
Many store-bought stocks, whether meat- or vegetable-based, are full of additives and MSG; they often just don’t taste fresh and clean. It’s so easy to make your own, it’s less expensive, and it will taste a hundred times better than anything from a box. I keep a container of washed vegetable scraps, such as mushroom stems, bottoms of asparagus, leek tops, and parsley stems in the freezer to use for this stock and just supplement with fresh vegetables. Other vegetables or scraps you can add that you might otherwise compost or discard: shiitake mushroom stems, carrot peels, ends from squashes, and so on. I usually avoid sulfur-containing vegetables, such as cabbage, broccoli and cauliflower, since their flavors can be overpowering. To increase the nutrients, you can simmer the stock with a strip of kombu.
3 large onions, cut into large chunks
2 large parsnips, unpeeled, cut into large chunks
2 large carrots, unpeeled, cut into large chunks
3 celery stalks, cut into large chunks
8 ounces white mushrooms, chopped
6 large garlic cloves, crushed
A few sprigs fresh parsley
2 sprigs fresh thyme or 2 bay leaves
1. Place all the ingredients plus 4 quarts of water in a large pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 30 to 60 minutes.
2. Remove the pot from the heat and strain the stock into a large bowl. Push against the vegetables to extract additional liquid. Discard the vegetables.
3. Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months. See here for how to freeze stock.