Basic Vegetable Stock

Preparing 12 cups of Vegetable Stock is the first thing I do at the beginning of each week. It serves as the base of most of my recipes and also can be used when preparing rice, cooking lentils, barley or farro.

Basic Vegetable Stock

Fill large stock pot with:

1-2 large carrots scrubbed & broken up into several pieces
1/2 celery heart coarsely chopped or broken up, including the root & leaves
1 Vidalia or sweet onion quartered, skin and roots included
1 - 2 handfuls dried wild mushrooms or 6 oz fresh mushrooms
1 corncob (shave corn off & use later for soup)
1 large palm full of Italian Herbs (oregano, basil, parsley)

Fill stock pot close to top with water and simmer for a couple hours. Let stand until cool. Strain into refrigerator safe, tight sealing container.