This stuff is amazing. Use this vegetable stock to make all kinds of soup. I’ll give a few examples of how to best utilize this super stock.
1 large yellow onion, thickly sliced
2 large carrots cut into 1-inch chunks
1 large all purpose potato, left unpeeled and cut into 1-inch chunks
1 large parsnip, peeled and cute into 1-inch chunks
1 celery rib, cut into 1-inch pieces
3 garlic cloves, left unpeeled and crushed
1 tablespoon olive oil
Salt and freshly ground black pepper
½ cup coarsely chipped fresh parsley leaves
4 large dried shiitake or porcini mushrooms
2 bay leaves
½ teaspoon black peppercorns
1 tablespoon tamari or other soy sauce
7 cups of water
Preheat the oven to
Transfer the roasted vegetables to a 4- to 6-quart slow cooker. Add the parsley, mushrooms and their soaking water, bay leaves peppercorns, tamari, 1 teaspoon salt, and the water. Cover and cook on Low for 8 hours, until vegetables are soft and the stock is a rich golden color.
Let the stock cool slightly, then strain through a fine-mesh sieve into a large bowl or pot, pressing against the solids with the back of a spoon to release the liquid. Use at once or let cool completely, then portion and store in the refrigerator in tightly covered containers.