This simple recipe will show you how to make vegetable stock at home.
about 3 cups of various veggies (mushrooms, onion, carrots, celery, etc.)
a few cloves ofgarlic
additional fresh herbs- like sage, thyme, rosemary
optional: salt- I love himalayan pink salt
Cut larger vegetable chunks into smaller chunks.
Add all of the ingredients you are using into a pot.
Fill the pot with water - about 3/4 of the way.
Bring to a boil on the stove, then let simmer for 2 hours.
Let the stock sit until it cools to room temperature.
Scoop out the larger vegetables with a slotted spoon and discard.
Using a mesh strainer or flour sack towel, strain out the little bits left behind.
To Store in Freezer:
Fill mason jars with stock, leaving 1-2 inches of space on top. The stock will expand as it freezes. (Wide mouth mason jars work best for freezing, but regular mason jars will be fine as long as you leave enough room.) You can also use other freezer safe containers or even plastic storage bags to store.
This stock will last up to 6 months in the freezer.
Fill your kitchen with warm water and place the container of stock in the water. Change out the water every so often when it becomes cold until the stock is thawed.