Vegetable Stock

Whether you’re growing your own vegetables or buying the best you can get at your market, the price is high. It’s a shame to waste those that are past their prime or the scraps from cooking.
Here’s a very simple recipe that gives you stock to be used with so many things instead of water or oil or as a base for a soup.
I make a delicious udon noodle dish with mine, adding a little ginger and soy, protein of the day, some scallions.
Keep your scraps in a ziplock in the freezer adding to the bag with each meal. 2 1-gallon bags is not too many.
Ingredients:
2 large onions
1 package mushrooms
2 large carrots
1 bunch celery
the frozen vegetables you’ve been saving
Preparation:
Chop the new vegetables in chunks
Put them in a large stock pot
fill with water
do a slow boil for a couple of hours
add the frozen scraps as it begins to cook down.
stir and push all that goodness around.
strain well and store in freezer bags or a jar in the fridge for use right away.
