Vegetable Stock

There are two keys to making good vegetable stocks. The first is to stick with the basic aromatic vegetables and maybe mushrooms and tomatoes if you like them. Unless you really want a specific flavor, I’d avoid using cruciferous vegetables (cabbage, broccoli, etc.) or other strongly flavored vegetables such as asparagus or artichokes. What you’re shooting for here is a basic stock that can go with anything. The other key is to be sure to lightly brown or caramelize the vegetables before ad