Most recipes tell you “add stock” but how the hell do you make stock?

VEGETABLE STOCK 6 Cups

This is a basic stock can be used in place of water in most any vegetarian soup to give added depth of flavor. It’s also a good way to use up vegetables that are limp or less than perfectly fresh.
7 cups water
1 large onion, chopped
2 cloves garlic, minced
1 large carrot, sliced
1 tomato cut into halves
2 large celery stalks, sliced
1 medium potato, scrubbed and diced
1 cup coarsely shredded white cabbage
salt to taste
2 teaspoons Italian herb mix
Place all the ingredients in a large soup pot. Bring to a simmer, then simmer gently, covered, over low heat for 40 to 45 minutes, or until the vegetables are quite tender. Strain the stock through 3 layers of cheesecloth.
- Remember the idea here is to use the liquid in other recipes. Run the veggies through a blender and use as a bulk-up gravy in any other dish.
- Stock freezes well, so make a big batch and then pull it out the next time you make soup.

- You can actually add almost any vegetable from your refrigerator to this, one leftover mushroom, pepper, a few beans

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