Cooking more vegetarian items means making sure I have a good supply of vegetable stock for stuff like soups. Making this brew could not be easier. The recipe I followed is from Bittman’s “How To Cook Everything Vegetarian“. A mixture of onions, potatoes, celery, carrots, parsley, garlic, mushrooms and a few drizzles of olive oil is simmered with enough water to cover with a couple inches. That it. Strain it and you have a very flavorful stock. The mushrooms or mushroom stem here makes all the difference. It gives the stock a nice earthy, almost meaty flavor. To make the stock more robust, the veggies can be sautéed or roasted as well.
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