Adapted from Vegetarian Cooking for Everyone by Deborah Madison

Making a stock is an improvisation depending on the season, and the way you ultimately plan to use the stock.  There are, however some basic steps to follow every time.

1 large onion

2 large carrots

2 celery ribs including leaves

1bunch scallions or leeks including the greens

1 Tbs. vegetable oil

1Tbs nutritional yeast (optional)

8 cloves of garlic, peeled and smashed

8 sprigs of parsley

6 thyme sprigs or ½ tsp. dried

2 bay leaves

Salt and pepper

Scrub the vegetables and chop into 1-2 inch chunks. Heat the oil in a soup pot. Add thr garlic, herbs and vegatables. Cook over high heat for 5-10 minutes, stirring frequently.  The more color they get, the richer the flavor of the stock.  Add 2 tsp. salt and 2 quarts of water and bring to a boil.  Lower the heat and simmer for 30 minutes.  Strain.

Additional sturdy vegetables such as turnip, rutabaga, parsnip, or cabbage can also be included for more flavor. Avoid using vegetables that will become extremely soft as they cook such as potatoes, broccoli or cauliflower as they will be difficult to strain.