There is a time and place for home-made stock, particularly if you cannot find a prepared stock with a blend of vegetables that suits your tastes and needs. Making stocks is not difficult, but you must plan ahead to be successful. Save leftover vegetable trimmings from cooking. They can be frozen until needed. Only save and use trimmings that are fresh and edible. Since there isn’t always time to make a stock for a single recipe, and stocks can be safely frozen without losing their flavor, storing a supply of prepared stocks in the freezer can keep you ahead of the game.
Here is a very basic recipe that can be modified easily by omitting salt or adding a favorite vegetable or herb.
Heat large soup pot to medium-high and add oil. Toss onion or leeks, carrots, celery, mushrooms, herbs, peppercorns, and any trimmings you have in hot oil for a few minutes. Add salt and water. Bring to boil then lower heat to simmer. Cook uncovered for 35- 45 minutes. Strain out vegetables and then let stock cool or use right away.