Homemade stock readily available is such a staple in my refrigerator.  Stock brings life to just about everything I cook, from cooking vegetables, steaming rice, boiling potatoes, searing fish, the options are endless with what the benefits a stock can add to any recipe.  It takes approximately 20 minutes working time in the kitchen and 45 minutes simmering the vegetables.  You will have 8-10 cups of stock readily available.  I make stock 1-2x a week.  Some mornings I warm a mug of stock before a workout!

Vegetable Stock

4 tablespoons butter
1 onion sliced
End of one leek sliced
1 cup mushroom stems
6 center kale stems ( I like black kale)
1/3 cup dried porcini mushrooms
1 garlic clove – sliced
2 carrots chopped
Butter
Olive oil
2 whole carrots
1 stalk celery – 4 inch pieces
1/2 cup cilantro- whole, not chopped
1/2 lime or kefir lime
Bay leave or kefir lime leaf
Salt & Pepper

In a large heavy stock pot, heat 2-3 tablespoons of olive oil.  Add onions and saute till slightly golden.  Add a little butter as needed to keep moisture in the pot.
Add garlic, leek, mushroom stems and dried mushroom stir and add butter as needed.  Stir frequently to avoid vegetables sticking to bottom of pot.
Add kale, carrots and cook 5 minutes.
Add balance of ingredients (excluding salt and pepper) with approximately 12 cups of water.
Simmer 45 minutes then add salt and pepper to taste .  Let cool and strain.

Store stock in a glass jar in refrigerator.  I heat up 2 cups for lunch with leftover lentils, fresh carrots and kale. Grate a little ginger and it is delicious.