Pressure Cooker Rich Vegetable Stock

Ingredients (use vegan versions):

• 1 1/2 tablespoon barley miso
• 2 small carrots cut up (scrubbed, not peeled)
• 1 bunch scallions cut up
• 1/2 head garlic
• 1/2 to 1 full strip kombu (type of seaweed)
• 2-3 sun dried tomatoes
• 1 bay leaf
• 8 cups water

Directions:

Combine all ingredients in a pressure cooker and cook for 20 minutes.

This stock works really well with the diner gravy recipe in the Chicago Diner cookbook.

Serves: Alot!