Adapted from “Vegetarian Cooking for Everyone,” by Deborah Madison. Makes about 6 cups.
Ingredients
1 large onion
2 large carrots
2 celery ribs, including a few leaves
1 bunch scallions, including half of the greens
1 tablespoon olive or vegetable oil
8 garlic cloves, peeled and smashed
8 parsley branches
6 thyme sprigs or 1/2 teaspoon dried
2 bay leaves
2 teaspoons salt
Directions
Scrub the vegetables and chop them roughly into 1-inch chunks. Heat the oil in a soup pot. Add the vegetables, garlic and herbs and cook over high heat for 5 to 10 minutes, stirring frequently. The more colorful they get, the richer the flavor of the stock. Add 2 teaspoons salt and 2 quarts cold water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes. Strain.
