This recipe is primarily home-made to avoid artificial chemicals you find in a ready-made stock and also to have an organic alternative.
Ingredients (all organic)
1 tbsp olive oil
1 onion chopped into chunks
1 leek diced
1 carrot chopped into chunks
1 small bulb fennel chopped into chunks
3 garlic cloves, left whole and gently crushed
20 black peppercorns + 1 bay leaf
8 button mushrooms
1 stick celery
3-4 fresh parsley stalks
Add the olive oil to a heavy-bottomed pan or stockpot over a medium heat.
Add the onion, leek, carrot and fennel and sweat for 3 minutes.
Add water to generously cover the vegetables and turn up the heat to high and add the garlic, peppercorns, mushrooms, bay leaf, celery, and parsley and stir together. Bring to the boil and simmer gently for 30 minutes.
Remove the vegetable pieces and pour the stock through a sieve. The liquid stock is ready to be used. It can be stored in the fridge for up to three days or frozen in ice trays for future.