A good vegetable stock can be used for many dishes, including sups, vegetable purees, and flavorful extra fluid for any saute. A good blend of vegetable scraps would include: skins, peelings, and/or ends from potatoes, onions, carrots, celery, tomatoes and garlic.
Recipe from The Rice Diet Solution by Kitty and Robert Rosati of the Rice House in Durham, NC.
Yield: 1 serving
Using vegetable scraps:
10 - 20 cup(s) vegetable scraps saved in a plastic bag in the freezer
Stems from asparagus, greens, lettuce, mushrooms, parsley, etc.
Bay leaf, freshly ground black pepper, or fresh herbs, as desired
Water to cover
If not using vegetable scraps, add 2 gallons of water to:
4 large unpeeled potatoes, quartered
4 large carrots, peeled and thickly sliced
2 celery stalks, chopped
2 large onions, peeled, quartered, and sliced
1 1/2 cup(s) fresh corn kernels (3 ears)
1 pound(s) mushroom stems, trimmed
1 apple, seeded and quartered
1 pear, seeded and quartered
5 heads of garlic, cut in half horizontally
6 bay leaves
1 teaspoon(s) each chopped fresh basil, thyme, tarragon, oregano, parsley, and chives
Place all ingredients in a large pot and simmer for 1 to 2 hours. Pour through a colander or sieve and discard vegetable solids. The stock can be frozen in quart containers for future use as soup stock.