Vegetable Stock

The idea here is to create a rich, satisfying stock that even a meat eater will happily slurp down. Depending on how we plan to use the stock, we vary the ratio of certain ingredients to make either the mushrooms, fennel, or leeks come forward. Mushrooms, kombu (a type of seaweed), and tomatoes bring a meaty umami quality, which contributes to the body and texture of vegetable-based stocks. So I do recommend using small amounts of these, as in this recipe.