Vegetable Stock

• 3 medium carrots, rinsed and quartered
• 3 stalks celery, rinsed and quartered
• 2 medium onions, peeled and quartered
• 6-inch piece kombu
• 1 bunch parsley stems and/or leaves
• 1 to 2 bay leaves
• 1/2 tsp. dried thyme or herb of choice

1. In large pot, combine all ingredients.
2. Add 8 cups cold water and bring to a boil over high heat.
3. Reduce heat to low, cover partially and simmer 45 minutes.
4. Pour stock through strainer into clean pot or storage container; discard solids.
5. Even though vegetables have been washed, watch for grit that may have settled at bottom of pot.
6. For a richer, more concentrated flavor, continue to simmer strained stock, uncovered, for about 30 minutes.
7. Cool, cover and refrigerate 4 to 5 days, or freeze up to 2 months.

carrots, stalks celery, onions, kombu, parsley stems, bay leaves, thyme

Taken from www.vegetariantimes.com/recipe/vegetable-stock/ (may not work)