Basic Light Vegetable Stock - cooking recipe

Ingredients

10 cups water
2 medium onions, quartered
2 medium sweet potatoes or 4 medium carrots, peeled
3 cloves garlic, unpeeled and smashed
2 large potatoes, thickly sliced
2 celery ribs, coarsely chopped
2 fresh parsley sprigs
1 bay leaf
1/2 teaspoon salt
6 peppercorns
4 allspice berries
1 cup mushroom stems (optional)

Preparation

Wash the vegetables well, removing any soil or sand.
Combine all of the ingredients in a large soup pot and cover with a tight-fitting lid.
On high heat, bring the stock to a boil and then lower the heat and simmer for about 45 minutes.
When the vegetables are quite soft and have lost their bright colors, the stock is done.
Strain the stock through a large colander or sieve, pressing out as much liquid as possible.
Discard or compost the vegetable solids.
Use the stock right away, or refrigerate in a sealed container for up to 4 days, or freeze up to 6 months.