Basic Vegetable Stock

• 1 large onion
• 2 large carrots
• 2 celery ribs, including a few leaves
• 1 bunch scallions, including half of the greens
• 1 tablespoon olive or vegetable oil
• 1 tablespoon nutritional yeast, optional
• 8 garlic cloves, peeled and smashed
• 8 parsley branches
• 6 thyme sprigs or 1/2 teaspoon dried
• 2 bay leaves
• Salt

1. This basic stock is flavor rich with a golden hue.
2. Include any trimmings from the vegetables youre using that are appropriate.
3. Scrub the vegetables and chop them roughly into l-inch chunks.
4. Heat the oil in a soup pot.
5. Add the vegetables, yeast, garlic, and herbs and cook over high heat for 5 to 10 minutes, stirring frequently.
6. The more color they get, the richer the flavor of the stock.
7. Add 2 teaspoons salt and 2 quarts cold water and bring to a boil.
8. Lower the heat and simmer, uncovered, for 30 minutes.
9. Strain.

onion, carrots, celery, scallions, olive, nutritional yeast, garlic, parsley, thyme, bay leaves, salt

Taken from www.cookstr.com/recipes/basic-vegetable-stock-2 (may not work)