This easy-to-make moist bouillon comes together quickly in the food processor and ensures you always have a rich, flavorful stock on hand.

4 carrots, scrubbed and cut into large pieces
3 celery ribs, cut into 1-inch pieces
1 leek (white part only), sliced
1 small onion, peeled and quartered
10 sun-dried tomato halves
1 1/2 cups baby bella mushrooms (caps and stems), cleaned and quartered
2 cloves garlic
Generous handful fresh parsley, including stems
7 ounces salt
1 teaspoon black peppercorns

Add all ingredients to the bowl of a food processor and pulse into a smooth, wet paste. Store in an airtight container in the refrigerator up to 2 months, or separate into smaller portions to store in the freezer up to 6 months. To use, combine 1 teaspoon bouillon with 1 cup boiling water.

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