Vegetable stock

Vegetable  stockI will post a link later to Mark Bittman’s recipe, but all I had to do was cut up some vegetables, brown them in a pan, add water and cook at a soft boil for at least 30 minutes.

This is an easy recipe, but my long-term goal is to understand what is happening during the cooking process and possibly come up with my own recipes.

The stock is almost ready, so I will soon start working on the pasta with mushrooms. I just realized I had the heat too high, so a lot of the broth evaporated.

I will let everyone know if that becomes a problem.