Vegetable Stock

Ingredients 2 tsp canola, safflower or olive oil 3/4 cup white mushrooms, sliced 3/4 cup celery, sliced 3/4 cup carrot, sliced 1.5 cups onion, diced 2 cloves of garlic, cut in half 1 tsp black peppercorns 1x8 inch piece of Kombu You can leave the peel on all vegetables but do wash them off very well. You can keep your veggie peels and store them in the freezer for use in stock. You can vary the vegetables using up leftovers like snow peas, leeks, asparagus, green or red peppers, tomatoes and scallions/ green onions. Avoid using and Cruciferous vegetables like cabbage, broccoli or cauliflower, they will overpower your stock. Directions Heat oil over med heat, add mushrooms, celery, carrot, onion and garlic and cook for 5-10 minutes until soft. Add peppercorn, kombu and 8 cups of water and simmer for approximately one hour. Strain through China Hat or fine sieve . Keeps in fridge for 2 or 3 days. Freezes well.