Name: Recipe for Vegetable Stock
Ingredients: 14 cups Water {I was all out of Evian so I used tap} Ha Ha Ha; 1 bunch Green onions; 1 Onion, quartered; 3 Carrots, large, broken in half; 5 Celery stocks; 10 Mushrooms, halved; 1 tablespoon Mc Cormick Italian Seasoning

Ingredients

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14 cups Water {I was all out of Evian so I used tap} Ha Ha Ha
1 bunch Green onions
1 Onion, quartered
3 Carrots, large, broken in half
5 Celery stocks
10 Mushrooms, halved
1 tablespoon Mc Cormick Italian Seasoning

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Instructions

Place everything in a large stock pot, cover pot and bring to a boil. Reduce heat and simmer for 1 hour.
Strain.
Once the vegetable stock has cooled, use a funnel and place the stock in mason jars until ready to use.
The vegetable stock should keep for 5 days in the refrigerator or up to one year in the freezer.