Name: Vegetable Stock
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 cups (approx)
Ingredients: 1 large onion, (roughly chopped); 2 medium carrots, (chopped into 1-inch bits); 2 sticks of celery, (chopped into 1-inch bits); 6 button mushrooms, (optional, halved or quartered if very large); 4 cloves of garlic, (peeled or unpeeled, cut into half if large); 1- inch know of ginger, (cut into strips); 1 bay leaf; 5 allspice corns, (crushed slightly); 1 tsp peppercorns; 1 tsp olive oil; 1 tsp salt; 10-12 cups of water; 2 sprigs rosemary . Other savory herbs are fine too, like thyme or sage. Use 1 tsp if using dried rosemary. Herbs like mint, coriander and parsley are not great in stocks.