basic vegetable stock

Prep time: 20 minutes
Total time: About 1 hour, 15 minutes
Makes: about 8 cups stock

10 cups water
2 medium onions, quartered
1 medium sweet potato
2-3 medium carrots, peeled, chopped
2 medium potatos, washed, sliced
2 celery stalks, chopped
1 sprig parsley
1 sprig cilantro
1-3 bay leaves
6-12 peppercorns
6 allspice berries
6ish mushrooms, sliced

Wash vegetables. Combine ingredients in stock pot. Bring to boil on high heat. Cover. Reduce heat to simmer for about 45 minutes. Strain stock and press vegetables for extra liquid. Discard vegetables or pulp for use as a thickener for soup.

Refrigerate for 4-5 days. Freeze for up to 6 months.

Derived from a variety of Moosewood cookbooks, but primarily "Moosewood Restaurant Daily Special."