BASIC VEGETABLE STOCK
Makes about 4 quarts
1 white onion, cut in half, pierced with 2 cloves
2 bay leaves
½ bunch flat leaf parsley
8 mushrooms, cut into quarters
1 bouquet garni
6 carrots, cut in half
10 stalks of celery, cut in half
2 small tomatoes

In a large stockpot, combine all ingredients, cover with 5 quarts of cold water, and bring to a boil.

Reduce to a simmer and cook covered with the lid askew for 2 hours. Strain through a very fine strainer or cheesecloth-lined colander

To make dark vegetable stock, continue cooking strained stock until it is reduced to appropriate strength.

Make it ahead: . Refrigerate up to 6 days or freeze up to 6 months.

Southern Oregon Animal Rights Society

Vegan Cooking Series - Fall Entertaining
MeadowBrook Farm Talent, Oregon