- 1 onion
- 2 carrots
- 2 large celery stalks
- Small amounts of any of the following:
- mushroom peelings
- 2 Tbsp vegetable oil
- 7 1/2 cups water
- Peel, halve and slice the onion. Roughly chop the remaining vegetables.
- Heat the oil in a large pan and fry all the vegetables until soft and lightly browned. Pour in the water.
- Bring to a boil, skim the surface then lower the heat, partially cover the pan and let simmer for 1 1/2 hours. Strain the stock and let cool. Store in refrigerator for 2-3 days.