Basic Vegetable Stock

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BASIC VEGETABLE STOCK

 

1 large onion (leave the washed papery outer skin on for a richer flavor)

2 large carrots

2 ribs celery, including a few leaves

1 bunch scallions, including half of the green parts

1 tablespoon olive or vegetable oil

1 tablespoon nutritional yeast (optional)

8 cloves garlic, peeled and smashed

8 parsley branches

6 thyme sprigs or 1/2 teaspoon dried thyme

2 bay leaves

Salt

 

Scrub vegetables and chop them into roughly 1-inch chunks. Heat the oil in a

soup pot. Add the vegetables, yeast, garlic and herbs, and cook over high heat

for 5 to 10 minutes, stirring frequently. The more color they get, the richer

the flavor of the stock. Add 2 teaspoons salt and 2 quarts cold water and bring

to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain.

 

Makes about 6 cups.