If you're not already making your own vegetable stock, here's why you should start.
Rosalind P.Have found that the longer than an hour for an all veggie stock doesn't add any flavor . The vegetables have given their all and there's really nothing left after that hour of simmer -- in my experience. Mushrooms are a great addition to the list; all those stems trimmed for other dishes, plus the caps themselves. A few tomatoes are always good. And something for umami besides the mushrooms: marmite if you can get it. The parmesan rind does that job as well.
I've made stock from bones for several years now. I freeze them until I have enough for stock. I also pressure cook whole chicken on a low rack. All the juices release into th pot and the chicken is not sitting in them. Then I have wonderful stock. I NEVER thought about keeping veggie scraps to make stock. I have started using more of the stuff we used to throw away--beet greens, carrot tops, no longer peel carrots or beets. The other day I was prepping a fennel for a braise.
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