SOUPS: Here is a stock using only vegetables and water as ingredients. It can be used to substitute for any meat & poultry stock, if preferred..

VEGETABLE STOCK WITH HERBS:

3 onions                                                                      

1 leek, well washed

5 stalks celery, leaves removed                                  

6 medium carrots

1 whole head of garlic, slit in half                              

3 cups mushroom, any variety

¼ tsp. white peppercorn                                              

2-3 small bay leaf

12 black peppercorns                                                 

stems of herbs such as tarragon, parsley, basil, thyme or chervil

Cut vegetables into large chunks. Put all ingredients in to a large stockpot with enough cold water to completely immerse vegetables, adding more water if desired, according to taste. Bring to the boil, skimming off any surface scum, cover pot and simmer gently for about 1 hour.

Remove from heat and strain through a fine sieve or double thickness of cheesecloth into a large container.

Chill in refrigerator for 24 hours before use.

NOTE:  If a darker-coloured stock is required, cook onion and carrots in a little oil over medium heat to caramelize, before adding them to the rest of the vegetables.

To intensify the flavour, reduce the stock to half or quarter the amount over high