VEGETABLE STOCK

There is no strict and fast rule in stock making.
Normally cabbage, cauliflower and broccoli are not used.
They bring out a very strong smell.
Some add vegetable peelings and stems from vegetables.
My niece would carmalize the veges a little before making stock.

VEGETABLE STOCK

Ingredients:
2 yellow onions peeled and quartered
2 leeks cleaned and cut into chunks
1 potato quartered with skin
1 carrot cut into chunks with the skin.
1 bulb garlic, cleaned and smashed.
3 dried mushrooms sliced
1 tbs peppercorns slightly crushed
2 bay leaves
Little parsely
Little onion leaves
Little ginger (optional)
Little salt

Method:
Put everything in an 8 quart pot.
Add water to fill ¾ of the pot.
Bring to boil and simmer on low heat for 1 hour.
Not more than 1 hour. Slightly mash the veges with
The back of a spoon.
Strain out the vegetables using a fine sieve.
Refrigerate or freeze.

You can add any vegetables of your choice.