Ingredients
onion,tops,bottoms, and skins
celery,tops and bottoms
carrot,tops, bottoms, and skins
mushroom stem
garlic,tops, bottoms, and skins
potato,tops, bottoms, and skins
1bunchparsley stems,fresh
water,as needed
Preparation
Reserve tops, bottoms, skin, and stems.
Place the scraps in a one-gallon airtight storage container
You can also include any vegetable and herb scraps from your kitchen.
Keep adding scraps until the storage container is full.
Transfer the contents of the container into a large pot and fill three-quarters of the pot (or until the scraps just start to float) with water.
Bring water to a boil and then let it simmer for 30 minutes.
Using a sieve, strain the stock to remove the solids. Let stock cool completely.
Stock can be refrigerated in an airtight container for up to 4 days, or frozen for up to 3 months.
