Source: dLife

Homemade vegetable stock that can be used in any recipe.

Servings

1 large onion , coarsely chopped
1 fresh leeks , thickly sliced
1 fresh carrots , thickly sliced
1 medium celery stalks , thickly sliced
0.5 tsp canola oil
8 cup cold water
1 cup white wine , dry (optional)
4 cup mixed frozen vegetables , chopped
6 parsley sprigs
1 bay leaves
4 whole allspice
1 tbsp black peppercorns
0.5 oz bouquet garni , dried (2 tsp)
1 pinch salt and pepper , to taste

1 in stock pot or large Dutch oven heat canola oil over medium.
2 Add onion, leek, carrot, and celery. Cook for 5 minutes, stirring frequently.
3 Add water, wine, chopped vegetables, parsley sprigs, bay leaf, allspice, peppercorns, and bouquet garni.
4 Bring to boil. Reduce heat. Cover pot. Simmer 1-1/2 to 2 hours.
5 Press lightly on vegetables to extract all juices.
6 Strain stock. Discard solids.
7 Season to taste with salt and pepper.

Can be refrigerated up to 1 week.