All this rain puts me in the frame of mind to take stock make stock and clear out the freezer. I had a collection of mushroom and asparagus butts, some jalapenos, onions, sweet peppers, a tomato or two, and leek tops.
I covered them with water, brought to the boil, then covered into a 250f oven overnight. That's the secret, you don't need to watch over it in the oven, so it's a lazy cook.
Strained and ready to be reduced on a low simmer.
All came down to six cups of stock to be frozen until the weather cools down enough to eat soup again - or make pot pie.