Basic Vegetable Stock Millenium Recipe

• 6 quart cool water
• 4 x yellow onions, halved
• 4 x cloves garlic
• 4 x carrots, peeled and coarsely minced
• 2 stalk celery
• 2 x tomatoes, minced
• 8 ounce button mushrooms and/or possibly mushroom stems
• 2 x bay leaves
• 6 x allspice berries
• 1/2 bn thyme stems or possibly 1/2 tsp. dry thyme
• 3 x rosemary stems or possibly 1/2 tsp. dry rosemary Optional ingredients: root vegetables fennel bulbs, corn, wild mushrooms, basil stems, tarragon stems, fresh ginger, lemon zest, peppercorns

1. In a large pot, combine all the ingredients.
2. Bring to a boil, reduce heat to simmer, and cook for 1 hour.
3. Strain through a fine-meshed sieve.
4. Store in the refrigerator for up to 3 days, or possibly freeze for up to 3 months.
5. Asian Vegetable Stock - Prepare the Basic Vegetable Stock, replacing the thyme and rosemary with 4 stalks lemongrass, crushed, 1/2 c. coarsely minced fresh ginger, 1 c. shiitake mushroom stems; 1 tsp.
6. Schezuan peppercorns, 1 bunch cilantro stems; and 1 bunch basil stems.
7. Tomato-Corn Stock - Prepare the Basic Vegetable Stock, replacing the mushrooms with 8 minced tomatoes.
8. 6 to 8 corn cobs, and 1 bunch basil stems.
9. Mushroom Stock - Prepare the Basic Vegetable Stock, adding 1 oz dry porcini; 8 ounces fresh button or possibly cremini mushrooms, minced; and 1 c. shiitake mushroom stems.
10. Yield:"3 qts"

water, yellow onions, garlic, carrots, celery, tomatoes, mushrooms, bay leaves, berries, thyme, rosemary stems

Taken from cookeatshare.com/recipes/basic-vegetable-stock-millenium-79955 (may not work)