A good stock is essential for a full-flavored soup. Some soups can be made with water instead of stock, but stock always adds to the flavor. Making Vegetable Stock does not take up much time. It can simmer while you prepare the soup vegetables; it can also be made ahead of time and refrigerated or frozen until you are ready for it. We do not have one all-purpose stock recipe because our stock varies with the kind of soup we are making and what we have on hand. Certain vegetables are basic to every stock: onion, celery, carrots, and herbs. Our recipe includes these and more, and it lists some suggestions for variations. Some of our soup recipes list specific stock additions; other recipes simply call for soup stock. Use this basic recipe, adjusting it to fit what you have in your kitchen.

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 carrots, chopped (carrots need not be peeled)
• 2 stalks celery, chopped (celery leaves are nice too)
• 2 to 3 cloves garlic, smashed
• 6 to 8 whole sprigs fresh parsley
• 2 tablespoons chopped fresh herbs, such as bay leaves, thyme, or marjoram (or 2 teaspoons dried herbs)
• 10 to 12 peppercorns
• 6 to 8 cups water

INSTRUCTIONS

1. Wash vegetables and chop well.
2. Heat vegetable oil in a soup pot and saute the onion, carrot, and celery for 3 to 5 minutes.
3. When you saute the vegetables you help bring out their flavors, but skip this step if you want to reduce the stock’s fat content.
4. Add the rest of the ingredients, and bring to a boil. Reduce the heat, and simmer, covered, for 20 to 30 minutes.
5. Remove from the heat and strain the vegetables and herbs from the liquid, using a colander and a large measuring cup or saucepan. Do not let unstrained stock sit: Some vegetables may turn bitter if they sit for any length of time.

OPTIONAL INGREDIENTS FOR STOCK

• WINTER SQUASH: Cut up the squash for your soup before you make the stock, and use the peels
  and seeds in your stock. Both the peels and seeds add a lot of flavor and body to stock, and
  are especially good in soups containing winter squash.

• SUMMER SQUASH: Stock is a good use for summer squash when you have mountains of it from
  the garden. It adds a delicate flavor, a nice addition to summer soups.

• PARSNIP: If you have unwaxed parsnips from the market or your garden, use the peelings and
  core for a slightly sweet flavor.

• BROCCOLI STEMS: Save broccoli stems and peel them. Chop and add for an earthy taste.

• LEEKS: Use leeks instead of or in addition to onions. Leeks are milder and sweeter than onions.
  Most recipes calling for leeks ask for the white bulbous end only. Save the leaves for soup stock.
  One cup of chopped leaves is enough for 6 cups of stock.

• MUSHROOMS: Wild mushrooms, although expensive, add a tremendous amount of flavor. Just
  a few stems or broken pieces will go a long way. Dried mushrooms—shiitake, porcini, and
  morels—have unique, woodsy flavors. Add them to any stock being used for stews and soups
  that contain mushrooms. Domestic button mushrooms will not add as much flavor.

• GREEN BEANS: We always seem to have some tough, overgrown beans that are not suitable for
  serving. These add a lot of flavor to summer stocks.

• CORN COBS: Corn cobs are called for in the Corn Chowder recipe in which the corn is sliced
  off, leaving cobs full of sweet corn “milk.” Add these cobs to the stock pot for a great corn
  flavor. Corn cobs may be used in the stock for other soups as well; just remember that they
  result in a slightly milky liquid that you may not want to use for a clear soup.

• BONITO FISH FLAKES: Bonito flakes add a mild, smoky, fish flavor to stock. They are often used
  in Oriental cooking. Add a small amount to stock for a fuller flavor.