How do you make vegetable stock?

Ingredients:

- Vegetable scraps, such as onions, carrots, celery, leeks, mushrooms, garlic, bell peppers, etc.

- Fresh herbs, such as parsley, thyme, rosemary, bay leaves, etc.

- Salt and pepper to taste

- Water

Instructions:

1. Gather your vegetable scraps and herbs. Wash the vegetables thoroughly to remove any dirt or debris.

2. In a large pot or stockpot, add the vegetable scraps and herbs.

3. Fill the pot with water, covering the vegetables and herbs by at least 2 inches.

4. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for at least 30 minutes, or up to several hours for a more concentrated flavor.

5. While the stock is simmering, skim off any foam or impurities that rise to the surface.

6. Season the stock with salt and pepper to taste.

7. Strain the stock through a fine-mesh sieve or cheesecloth-lined colander to remove the solids.

8. Let the stock cool completely before storing it in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Tips:

- To add more flavor to your vegetable stock, you can roast the vegetables before simmering them in water.

- Use a variety of vegetables and herbs to create a more complex flavor profile.

- Experiment with different combinations of vegetables, herbs, and spices to find your preferred flavor.

- Vegetable stock can be used as a base for soups, stews, sauces, and other dishes.