I’ll let you in on a secret: sometimes, I add vegetable stock to my chicken soup, because it adds a depth of flavor that meat alone can’t bring. It is also a great thing to have on hand when vegetarian friends come over. Homemade vegetable stock is so cool because you don’t need to buy vegetables especially for it. You know when you’re spiralizing a zucchini, and there’s some zucchini shreds and core left over? Throw those in a baggie in the freezer. Got half an onion left over from a recipe that you know you’re not going to use up? Throw that into that baggie. Slowly but surely, that veggie leftover baggie is gonna fill up. When I make chicken stock, there is always more carrots and celery than I end up needing, so those always go into a baggie. Sometimes they go towards the next batch of chicken stock, but sometimes they go towards a batch of veggie stock. Tonight, since it’s Vegetarian Challenge Month, I obviously went with the veggie stock. I also had half a red onion and some scallions left over from making a fathead pizza, I threw in a bay leaf, some dried shiitake mushrooms, and some peppercorns. When I wake up in the morning, there’s gonna be magic in that crock.