VEGETABLE STOCK
About 8 cups
Heat in a stockpot over medium-high heat:
- 1 tablespoon vegetable oil or butter
Add and cook, stirring, until the onions have softened, 6 to 8 minutes:
- 1 large unpeeled onion, thinly sliced
- 2 celery ribs, including leaves, chopped
- 1 large carrot, chopped or shredded
- (1 medium turnip or parsnip, chopped or shredded)
Add:
- (2 cups shredded lettuce)
- (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings)
- (1 tablespoon tomato paste, or any tomato skins)
- 4 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- 1 teaspoon white or black peppercorns
Add:
- Cold water to cover
Bring to a boil, partially cover, and simmer until the vegetables are very tender, about 45 minutes. Strain well, cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.