Name: Vegetable Stock
Yield: 2 quarts
Ingredients: 1 tablespoon olive oil; 2 medium onions, unpeeled, cut into 1-inch pieces; 10 celery stalks, cut into 1-inch pieces; 2 large carrots, peeled, cut into 1-inch pieces; 8 ounces crimini (baby bella) or button mushrooms, halved if large; 1 small fennel bulb, cut into 1-inch pieces; 1 head of garlic, halved crosswise; 6 sprigs flat-leaf parsley; 1 bay leaf; 1 teaspoon whole black peppercorns

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Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

Recipe notes