Last week I showed you how to make your own chicken stock two different ways (a basic stock and a pressure cooked one) and now I have an even easier stock, a homemade vegetable stock! The coolest part about making your own, aside from the fact that store bought vegetable stock is expensive, is that you can add whatever vegetables you like most. You can even draw flavors from parts of vegetables you’d normally throw away like tops of onions, the bad ends of asparagus, the stems of parsley, etc. so you save a lot of waste too. I keep a container in our freezer and I add scraps like these to it… that way when it’s time to make stock I just pop it out of the freezer and in to the pot! You can get as mild as you like with a vegetable stock but you can also get a really intense flavor by adding things like dried mushrooms. Try adding leeks to make it more sweet or mushrooms for an earthier flavor but avoid stronger vegetables like artichokes, cabbage, spinach, broccoli or cauliflower because these will make your stock bitter. I’ll show you a very basic vegetable stock in a stock pot and then an even faster on in the pressure cooker, each one yields just over 2 quarts of stock.  Click here to get the recipes and see how they’re made!