2 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
1 cup chopped celery
1 cup chopped mushrooms or mushroom stems
1 plum tomato or 1/2 cup chopped tomato
5 garlic cloves
5 sprigs fresh thyme
1 bay leaf
1. Sweat the vegetables and herbs in olive oil to develop flavor.
2. Pour in water just enough to cover. Bring to a boil then lower to simmer for 30 minutes.
3. Remove from the heat, let steep for 10 minutes more, and then strain into containers.
4. Store in the refrigerator for up to 1 week or in the freezer for months. Freeze the stock in ice cube molds if you only need small quantities when you cook.
