Make vegetable bouillon from fresh vegetables or with scraps and peelings, avoiding root ends, dirty scrapings, and starchy vegetables such as potatoes. Use a good mix of vegetables and try to have at least one carrot and one celery stalk in the mix. This bouillon freezes well.

Makes approximately 2 pints

INGREDIENTS

• 1 lb. mixed fresh vegetables, cleaned and roughly chopped
• 8 oz. onions, roughly chopped
• 2–4 garlic cloves, chopped
• 2 bay leaves
• 1 bunch fresh parsley
• 1/2 tsp. each salt and whole peppercorns
• 4 pints water

INSTRUCTIONS

1. Put the vegetables in a pan with all the other ingredients.
2. Bring to a boil over high heat.
3. Reduce the heat and simmer, uncovered, for at least 1 hour — the bouillon should be reduced by about a half.
4. Cool and strain.
5. Use within 5 days or freeze.