Vegetable Stock

• 1 tablespoon canola or olive oil
• 1 large onion, quartered
• 1 medium to large carrot, peeled and cut into large chunks
• 2 celery stalks, trimmed and chopped
• Any of the following: leek trimmings, fennel bulb or trimmings, mushroom stems, corn cobs, tomato pieces
• 1 bay leaf
• Fresh herbs, such as parsley stems, thyme, basil, or tarragon
• 1/4 teaspoon salt

1. Heat the oil in a 1-gallon pot over medium heat, then add the onion, carrot, and celery and cook for about 5 minutes.
2. Add any of the other suggested vegetables and continue cooking gently for another 5 minutes.
3. Add the bay leaf, herbs, and salt, then cover with about 6 cups of cold water.
4. Bring to a boil, then lower the heat and simmer for 20-30 minutes.
5. Turn off the heat and let it steep for a few more minutes.
6. Strain and cool.
7. It will keep, refrigerated, up to 3 days, or frozen for up to 2 months.

olive oil, onion, carrot, celery stalks, mushroom stems, bay leaf, fresh herbs, salt

Taken from www.epicurious.com/recipes/food/views/vegetable-stock-383501 (may not work)