1 large onion
2 large carrots
2 stalks celery
1 bunch scallions
1 Tbs oil
1 Tbs nutritional yeast (optional)
8 branches parsley
8 cloves garlic, peeled and smashed
6 sprigs thyme or 1/2 tsp dried
2 bay leaves
2 quarts water
2 tsp salt
mushrooms (optional)
Roughly chop onions, carrots, and celery. Sautee in oil for 10 minutes until lightly browned. The more color, the deeper the flavor of the stock.
Add the parsley, garlic, thyme, and nutritional yeast.
Add water and salt. Add bay leaves.
Bring to a boil then reduce heat and simmer for 30 minutes uncovered.