Quick Mock Stock
1. Fill a stock pot with all kinds of chopped vegetable trimmings, such as carrot greens and stem ends, cauliflower or celery leaves, chard or mushroom stems, parsley stems, clean potato peels, tomato skins and seeds, and corn cobs. (The combination can vary with the seasons for an equally flavorful stock).
2. Cover with cold water, add a pinch of salt, cover, and simmer for at least 5 minutes. Strain then use as a soup base, sauce starter, deglazing liquid etc.