I went out of town for a conference and came home to find a produce drawer loaded with veggies that needed to be used quickly. I decided that since it is soup season, after all, I’d make a vegetable stock to freeze for later use. I don’t think that proportions matter; I used what I had on hand.
- 3 carrots, cleaned and roughly chopped
- 3 celery ribs and leaves, cleaned and roughly chopped
- 1 leek, thoroughly cleaned and roughly chopped
- 1 onion, roughly chopped
- Several garlic cloves, smashed
- 8 white mushrooms, cleaned
- 1 tsp kosher salt
- 2 bay leaves
- Bouquet garni
Chop the veggies into large chunks. Cover with water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, then allow to cool on the stove.
Drain through a colander into a large, clean bowl.
Use immediately or freeze for later use.
When the Tiny Kitchen Assistant came home, his first words were, “Wow, what smells so good in here?” That’s always a great sign. He was a little bit disappointed to realize that it wasn’t part of that night’s dinner.