Vegetable Stock

1/4 of a white cabbage
2 large carrots
3 large stalks of celery
2 or 3 dried shitake mushrooms, or 5-6 white mushrooms (optional)
1 bay leaf
Salt

In a large pot boil all ingredients in a lot of water (about 1 gallon) for 30 or 40 minutes until the veggies are very mushy and the water has reduced in volume by about 1/3. Let everything cool then drain stock and discard the rest.
Stock can be frozen for several months. So make a lot and then freeze to use later
This is the main ingredient in many soups.