Easy vegetable stock

Ingredients

1. 3 teaspoons olive oil
2. 12-14 fresh white mushrooms, brushed clean and coarsely chopped
3. 1 large yellow onion, cut into 1-inch pieces
4. 3 large carrots, cut into 1-inch pieces
5. 2 celery stalks with leaves, cut into 1-inch pieces
6. 6 cloves garlic, halved
7. 8 cups water
8. 6 fresh flat-leaf (Italian) parsley sprigs
9. 4 fresh thyme sprigs
10. 1 bay leaf
11. 1/8 teaspoon kosher salt

Directions

In a stockpot, heat 2 teaspoons of the olive oil over medium-high heat. Add the mushrooms and saute until they begin to brown, about 4-5 minutes. Push the mushrooms to the side of the pot and add the remaining 1 teaspoon oil and the onion, carrots, celery and garlic. Raise the heat to high and saute, stirring often, until the vegetables are deeply browned, about 10 minutes. The browner the vegetables, the richer the flavor of the stock.

Add the water, parsley, thyme, bay leaf and salt. Bring to a boil, then reduce the heat to medium low and simmer, uncovered, for 25-30 minutes. Remove from heat and let cool slightly.

Carefully strain the stock into a bowl through a colander or sieve lined with paper towels or cheesecloth (muslin). Discard the vegetables and herbs or save for muffins, breads, or other dishes. Use the stock right away, cover and refrigerate for up to 3 days, or freeze in airtight containers for up to 3 months. Makes about 6 cups.