I am so disappointed with myself. I purposely wrote down, exactly, each ingredient and how much of each when I made vegetable stock a few days ago. It came out heavenly. Sweet, with just a touch of a a so subtle edge of bitter that added depth… And I lost the darn slip of paper before I got it onto the computer. ARRGGHH!
But, no fear. I will do it again and be sure to immediately record it for posterity upon making it – and then share it if it tastes as good. <grin>
I can tell you the key ingredient. Corn cobs. Yes, after you enjoy your corn, SAVE THE COBS! Whether you use a pressure cooker as I do or simmer for a while on the stove, you will be at a high enough temperature to be sure all is safe. Asparagus stems are great in stock, too.
But, now that I think of it, although I have a bunch in the freezer (I always save and freeze them for stock) I should probably stick with vegetables that are available year-round at a reasonable price while coming up with a veggie stock recipe to share here. Although, I suspect that the asparagus stems may be almost as important as the corn cobs… Well, check back later to find out!