Homemade stocks are so easy -- the vegetables in this stock don't even need to be peeled. Onion skins actually add color to stocks and help keep them clear. Make a big batch of this stock on a weekend afternoon and freeze it in small portions to use any time for perking up rice, gravies, mashed potatoes and much more.

Vegetable Broth

10 cups water
4 thin-skinned potatoes, scrubbed and halved
2 tomatoes, quartered
1 onion, quartered, unpeeled, ends removed
8 mushrooms, cleaned
2 leeks
2 carrots, unpeeled, scrubbed
2 celery ribs
2 cloves garlic, unpeeled
1 tablespoon fresh flat-leaf parsley
1 teaspoon fresh dill weed
1 teaspoon coarse salt
8 peppercorns
4 whole cloves
1 bay leaf

1. In a large stockpot, combine water, potatoes, tomatoes, onion, mushrooms, leeks, carrots, celery, garlic, parsley, dill weed, salt, peppercorns, cloves and bay leaf. Bring to a boil, reduce the heat and simmer, uncovered, for 90 minutes. Strain, removing all solids. Let cool. Keep in the refrigerator for up to 3 days or freeze for long term storage.

Makes 8 servings.