Vegetable Stock

adapted from Stone Soup
Basic Vegetable Stock
makes 6 cups

Ingredients

• 3 onions, chopped fine
• 3 carrots, chopped fine
• 3 stalks celery, chopped fine
• 1 ½ container cherry tomatoes, quartered
• 3 cloves garlic, smashed
• 8 oz mushrooms, sliced
• 1 tsp black peppercorns
• 7 cups cold water
• 2 bay leaves
• 1 Parsley or thyme

Directions

1. Heat two tablespoons olive oil over a medium heat. Add onion, carrots and celery.  Sauté, stirring occasionally until vegetables are soft and starting to brown.
2. Add remaining ingredients and bring to a gentle simmer. Cook on medium low for about an hour.. Strain stock, smashing as much flavor and liquid as you can out of the vegetables and then discard vegetable solids.

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