1 onion 1 large celery stalk 1 large carrot 1 large parsnip 1 tablespoon olive oil 5 garlic cloves, minced 1 shallot, minced 5 sprigs parsley 4 sprigs thyme 1 fresh bay leaf 1 1/2 teaspoons kosher salt 1 quart water

Step 1 Chop the onion, celery, carrot and parsnip into one-half-inch pieces.

Step 2 Heat the oil in a medium stock pot over medium-high heat and cook the vegetables, garlic and shallot until softened and aromatic, 8 to 10 minutes. Add the parsley, thyme and bay leaf, along with the salt and water, and increase heat to high. When the stock comes to a boil, reduce the heat and gently simmer for 30 minutes.

Step 3Strain the stock into another pot, discarding the vegetables and herbs.

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