Vegetable Stock Recipe

Spray a large saucepan with nonstick cooking spray; heat. Add onions, leeks. carrots, celery, and parsnips; cook, stirring occasionally, until the vegetables are soft, about 10 minutes.

Add 12 cups water, the mushrooms, parsley, dill , peppercorns and salt; bring to a boil. Reduce the heat and simmer, partially covered , about 2 hours. Line a colander with a paper towel or a double layer of cheesecloth, place over a large bowl. Strain the stock through the colander. pressing the vegetables with a wooden spoon to extract the juices, discard the solids. Use the stock immediately, or cool and transfer to 1-cup freezer containers to freeze for later use.