Quickest Vegetable Stock

Making good vegetable stock takes a little work: You really should cut the vegetables into small pieces and brown them at least a bit. You can do without these steps, but the flavor won’t be the same. I also add mushrooms and soy sauce, which make a big difference. Despite all of this, preparation and cooking take less than an hour.

4 large carrots, sliced

2 large onions, chopped (don’t bother to peel)

1 large potato, sliced

2 celery stalks, chopped

5 or 6 cloves garlic (don’t bother to peel)

10 to 20 medium button mushrooms, trimmed and halved or sliced

2 medium tomatoes, chopped

10 or 20 fresh parsley stems or stems and leaves

Freshly ground black pepper

• Combine all the ingredients and add 14 cups water and some pepper. Bring to a boil and adjust the heat so the mixture simmers steadily but gently and cook for about 30 minutes, or until the vegetables are very tender. (Longer is better if you have the time.)
• Cool slightly, then strain, pressing on the vegetables to extract as much juice as possible. Use immediately or refrigerate for up to 5 days or freeze for up to 3 months.

Clear Vegetable Stock.
• Substitute 3 medium parsnips, peeled and chopped, for the potato.

Mushroom Stock.
• Use 1 carrot, 2 pounds mushrooms, and add 2 ounces dried shiitake, porcini, or a combination.
• MAKES: About 12 cups
• TIME: About 1 hour, somewhat unattended