Vegetable Stock

2 tsp Olive Oil?
12-14 fresh Button Mushroom?s, brushed clean and coarsely chopped

In a stockpot, heat olive oil over medium-high heat. Add the mushrooms and saute until they begin to brown, 4-5 minutes.

1 tsp Olive Oil?
1 large yellow Onion?, cut into 1 inch pieces
3 large Carrot?s, cut into 1 inch pieces
2 Celery? stalks with leaves, cut into 1 inch pieces
6 cloves Garlic?, halved

Push the mushrooms to the side of the pot and add olive oil and vegetables. 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.)

8 cups water
6 sprigs fresh flat-leaf Parsley?
4 springs fresh Thyme?
1 Bay Leaf?
1/8 tsp salt

Add the water, herbs and spices. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 25-30 minutes. Remove from the heat and let cool slightly.

Carefully strain the stock into a bowl through a colander or sieve lined with paper towels or cheesecloth. Use immediately, cover and refrigerate for up to 3 days, or freeze in airtight containers for up to 3 months. Makes about 6 cups.

Source: The New Mayo Clinic Cookbook: Eating Well for Better Health by Cheryl Forberg and Maureen Callahan (CPL 641.563)

http://www.amazon.com/exec/obidos/ASIN/0848728122/acollectofdec-20