Vegetable Stock

A few options for making your own vegetable stock, from Mark Bittman. Great for freezing or using right away. Any root vegetables can be thrown in here - carrots, parsnips, turnips, rutabaga, potatoes, etc.

Long version:
Roasted Vegetable Stock
Time: About 2 hours
1/3.cup extra virgin olive oil
2 trimmed and well-washed leeks, cut in chunks (or 2 large unpeeled onions, quartered)
4 carrots, peeled and cut in chunks
2 celery stalks, trimmed and cut in chunks
1 parsnip, peeled and cut in chunks (optional)
2 potatoes, washed and quartered 6 cloves garlic
15 to 20 medium white mushrooms, trimmed and halved
1/4 cup soy sauce
10 sprigs fresh parsley
2 or 3 sprigs fresh thyme
10 peppercorns
1/2 cup white wine
Salt and pepper to taste.
1. Heat oven to 450 degrees. Combine oil, leeks, carrots, celery, parsnip, potatoes, garlic and mushrooms in a large roasting pan; stir to coat vegetables with oil. Roast, shaking pan occasionally and turning ingredients once or twice, until everything is nicely browned, about 45 minutes.
2. Use a slotted spoon to scoop all ingredients into a stockpot; add all remaining ingredients (except salt and pepper) and 8 cups water. Turn heat to high. Meanwhile, put roasting pan over a burner set to high, and add 2 to 4 cups water, depending on depth of pan. Bring it to a boil, and cook, scraping off all bits of food on bottom. Pour this mixture into stockpot (along with 2 more cups of water if you used only 2 cups for deglazing).
3. Bring stockpot to a boil. Partly cover, and adjust heat so mixture sends up a few bubbles at a time. Cook until vegetables are very soft, 30 to 45 minutes. Strain, pressing on vegetables to force out as much juice as possible. Taste, and add more soy sauce, salt or pepper if necessary. Store or serve.
Yield: About 12 cups.

Short version:
Easy and Fast Vegetable Stock
Time: 40 minutes
2 carrots, peeled and cut into chunks
1 unpeeled onion, quartered
1 potato, washed and cut into chunks
1 celery stalk, trimmed and chopped
2 or 3 unpeeled cloves garlic
10 to 20 parsley stems, or stems and leaves
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce, or to taste
Pinch of salt and pepper.
1. Combine all ingredients in a saucepan or small stockpot with 6 cups water, and bring to a boil. Adjust heat so mixture simmers gently, and cook about 30 minutes, or until vegetables are tender. (Longer is better if you have the time.)
2. Strain, then taste and adjust seasoning before using or storing.
Yield: About 5 cups.