Yields 1 gallon

Making your own vegetable stocks gives you the opportunity to use a variety of mushrooms. For a heartier stock, try using portobello mushrooms.

1½ pounds yellow onions

¼ pound shallots

1 leek

½ pound mushrooms

½ pound parsnips

1 pound celery (stalks only; no leaves)

1 bunch fresh parsley stems

1½ teaspoons olive oil

1 cup Pinot Grigio white wine (or other light white wine)

1½ gallons water

4 stems fresh thyme

2 bay leaves (fresh or dried)

10–20 peppercorns

• Peel and chop all the vegetables.

• Heat the olive oil on medium in a stockpot. Add the onions, shallots, and leeks; sauté for 3 minutes. Add the mushrooms and parsnips; sauté for 2 minutes. Add the celery; sauté an additional 3 minutes.

• Pour in the wine and reduce until almost completely evaporated. Add the water and bring to a simmer; cook, uncovered, for 1½ hours.

• Add the herbs and peppercorns; continue to simmer uncovered for 45 minutes.

• Remove from heat and strain. Cool in an ice-water bath, then place in freezer-safe containers and store in freezer until ready to use.

To Peel or Not to Peel?

While some people leave the peels on many vegetables to maintain some nutrients, it is important to note a couple of things: Not all vegetables hold the highest concentration of nutrition in the peel. And, when preparing stocks, some peels — i.e., onions, shallots, garlic, carrots — may give the stock a bitter flavor and may make the stock cloudy as well.