Name: Vegetable Stock
Yield: Makes about 2 quarts (2 L) in a large slow cooker
Ingredients: 2 bay leaves; About 8 ounces (225 g) tomato trimmings (peels, cores, seeds); Handful of dried mushrooms, or stems trimmed from 2 pounds (910 g) fresh mushrooms, washed well; Green tops from 2 leeks, washed well and chopped; 3 carrots, chopped; ½ onion, peeled and cut in half; Stems from 1 large bunch fresh parsley; Heel of 1 head celery, or 3 ribs, chopped; 1 teaspoon whole black peppercorns