I have learned more from the good folks at the Organic Homesteading & Gardening yahoo group than anywhere else. Check these good folks out!

The following are wonderful Meatless Vegetable Stocks Recipes

1. Vegetable Stock Time: 1 hour

2 tablespoons extra virgin olive oil
2 carrots, peeled and sliced
1 unpeeled onion, quartered
1 potato, washed and sliced
1 celery stalk, trimmed and chopped
2 or 3 unpeeled cloves garlic
5 to 10 medium white mushrooms, trimmed and halved or sliced
10 or 20 parsley stems, or stems and leaves
Salt and pepper
2 tablespoons soy sauce.

Put oil in a deep skillet, broad saucepan or casserole,
and turn heat to medium-high. A minute later add carrots,
onion, potato, celery, garlic and mushrooms.
Cook about 5 minutes; then stir once or twice.
When vegetables begin to brown proceed to next step.
(If you have more time brown them well, stirring infrequently.)
Add parsley, 6 cups water and some pepper. Bring to a boil,
and adjust heat so mixture simmers gently.
Cook about 30 minutes, or until vegetables are very tender.
(Longer is better if you have the time.)
Strain. Add soy sauce and more pepper.
Taste, and adjust seasoning - adding more soy sauce or a
bit of salt - before using or storing.

Yield: About 5 cups.

2. Easy and Fast Vegetable Stock Time: 40 minutes

2 carrots, peeled and cut into chunks
1 unpeeled onion, quartered
1 potato, washed and cut into chunks
1 celery stalk, trimmed and chopped
2 or 3 unpeeled cloves garlic
10 to 20 parsley stems, or stems and leaves
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce, or to taste
Pinch of salt and pepper.

Combine all ingredients in a saucepan or small stockpot
with 6 cups water, and bring to a boil.
Adjust heat so mixture simmers gently, and cook about 30
minutes, or until vegetables are tender. (Longer is
better if you have the time.) Strain, then taste and
adjust seasoning before using or storing.

Yield: About 5 cups.

3. Mushroom Stock Time: About an hour

2 tablespoons extra virgin olive oil
1 small onion (or 2 shallots or 1 leek), sliced
2 carrots, chopped
2 celery stalks, chopped
Salt and freshly ground black pepper
1 pound button mushrooms, chopped into small pieces
1 ounce dried shiitake, porcini or Chinese black mushrooms,
or a combination
10 to 20 parsley stems, or stems and leaves
1 tablespoon soy sauce.

Put half the oil in a large pan, and turn heat to medium-high.
Add onion, shallot or leek, and cook, stirring occasionally,
until soft, about 3 minutes. Add carrots and celery, and sprinkle
with salt and pepper. Cook, stirring frequently, until tender,
10 minutes or so longer. Remove with a slotted spoon.
Put remaining oil in pan, and add button mushrooms.
Turn heat to high, and cook, stirring, until they give up their
juices and begin to brown well, about 10 minutes.
Sprinkle with salt. Add dried mushrooms and cooked vegetables,
and stir. Stir in 8 cups water, along with parsley and soy sauce.
Bring to a boil, and reduce heat so that stock bubbles vigorously.
Cook, stirring once or twice, until vegetables are very soft and
stock has reduced slightly, about 30 minutes. Strain, pressing
on vegetables to force out as much juice as possible.
Taste, and add more soy sauce, salt or pepper if necessary.

Yield: About 7 cups.

Roasted Vegetable Stock Time: About 2 hours

1/3 cup extra virgin olive oil
2 trimmed and well-washed leeks, cut in chunks (or 2 large
unpeeled onions, quartered)
4 carrots, peeled and cut in chunks
2 celery stalks, trimmed and cut in chunks
1 parsnip, peeled and cut in chunks (optional)
2 potatoes, washed and quartered
6 cloves garlic
15 to 20 medium white mushrooms, trimmed and halved
¼ cup soy sauce
10 sprigs fresh parsley
2 or 3 sprigs fresh thyme
10 peppercorns
½ cup white wine
Salt and pepper to taste.

Heat oven to 450 degrees. Combine oil, leeks, carrots,
celery, parsnip, potatoes, garlic and mushrooms in a
large roasting pan; stir to coat vegetables with oil.
Roast, shaking pan occasionally and turning ingredients
once or twice, until everything is nicely browned,
about 45 minutes.

Use a slotted spoon to scoop all ingredients into a stockpot;
add all remaining ingredients (except salt and pepper) and 8
cups water. Turn heat to high. Meanwhile, put roasting pan
over a burner set to high, and add 2 to 4 cups water, depending
on depth of pan. Bring it to a boil, and cook, scraping off
all bits of food on bottom. Pour this mixture into stockpot
(along with 2 more cups of water if you used only 2 cups for
deglazing).

Bring stockpot to a boil. Partly cover, and adjust heat so
mixture sends up a few bubbles at a time. Cook until vegetables
are very soft, 30 to 45 minutes. Strain, pressing on vegetables
to force out as much juice as possible. Taste, and add more soy
sauce, salt or pepper if necessary. Store or serve.
Yield: About 12 cups.