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Vegetable Stock
MAKES 2 QUARTS

Add extra flavor to your homemade soup by making your own stock. Freeze leftover raw or cooked vegetables to use to make a vegetable broth. Vary vegetables to your specific needs or tastes. Roasting veggies (bake in a 400-degree oven for 30 to 45 minutes, stirring occasionally) before simmering them enriches the stock flavor.

10 cups water
2 potatoes, unpeeled and quartered
1 onion, quartered
8 mushrooms
2 leeks
2 carrots, unpeeled, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
2 cloves garlic or 1 small shallot, roughly chopped
½ bunch fresh flat-leaf parsley stems (reserve leaves for other use)
1 teaspoon salt
8 whole peppercorns
4 whole cloves
1 bay leaf

1. Place all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer uncovered for at least 1 to 2 hours.
2. Remove stock from heat and strain it through a fine sieve, removing any solids. Season with salt to taste.

Recipe by Sueson Vess.