V Vegetable Stock
From Vegetable Soups From Deborah Madison's Kitchen
Yields about 6 cups of stock
1 bunch of scallions, including half of the greens
1 onion, cut into 1/2 inch chunks
2 large carrots, chopped
2 celery ribs, including a few leaves, chopped
6 garlic cloves, smashed
8 parsley sprigs, with stems
6 thyme sprigs or 1/2 teaspoon dried
2 bay leaves
Additional soup vegetable trimmings, herbs, etc., if available
1 teaspoon sea salt
1. Heat oil in stockpot, add the next 4 ingredients, and cook, stirring frequently, over medium-high heat for 10 minutes, or until they take on some color and glaze the pan. Then add the rest of the ingredients plus 2 quarts of cold water.
2. Take a look for other ingredients that might amplify the soup--an herb, or vegetable trimmings such as squash seeds and peels. Also check the refrigerator for useful tidbits—leftover chopped shallots, a lone mushroom, some chard stems, etc.—and add them to the pot.
3. Bring to a boil, then reduce the heat and simmer slowly, partially covered. Simmer at least 30 minutes, then strain it and use it in your soup recipe.