The last time I made vegetable stock from a cookbook, it made me decide stock making wasn't worth the effort. This time, the Alinea recipe has sworn me off stock cubes forever. It's such a simple recipe. Chop half a pack of mushroom, a carrot and an onion coarsely, then pulse them in the food processor. Bring to a simmer with parsley, thyme, bay leaf and a litre of water. Simmer for 45 minutes, then strain and return to the saucepan. Simmer again until halved. Strain again. Cool.
I don't know how it tastes yet because I made the stock for something I am cooking tomorrow. But the whole house smells of mushrooms and herbs and something very, very nice this whole has become. I think I will make this again just for this smell.