Vegetable stock is used in a wide variety of cooking. Most soups use it as a base and it's quickly catching on as a saute substitute for oil. There are a host of different ways to make a simple stock, so I'm giving you the base recipe and you can add other ingredients, if you'd like.
Ingredients:
4 cups of water
6 carrots, rough chop
1 yellow onion, rough chop
6 stalks of celery, rough chop
Method: Place all ingredients in a pot and bring to a boil. Once it starts to bubble, turn the heat down to a simmer and let sit for 35 minutes. The water should be a dark brownish color. Turn off the heat, strain the vegetables, and cool the stock to 40 degrees within 2 hours.
Options: By adding broccoli (even the stalks), or mushrooms, you can easily make this into a base stock that can be used in a variety of ways.
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