Why didn't I think of this before?
But Heidi Swanson at 101 Cookbooks posted a recipe (most annoyingly in ounces and grams instead of cups like a normal American) for a vegetable paste preserved with salt that you simply add to water to make vegetable stock. Awesome!
I have a 7 cup food processor and this recipe was crawling up its walls, so if yours is smaller, half the recipe. Store the finished bouillon in jars in the freezer--it won't harden because of all the salt!
makes about 2 pints
2 large carrots, washed and chopped
2 leeks, washed and sliced
1 shallot, peeled and sliced
1 celeriac bulb, peeled, rinsed, and chopped
2 stalks celery with leaves, washed and chopped
1/3 cup dried mushrooms
2 cloves garlic, peeled
1/4 cup fresh oregano, stems removed
1/4 cup fresh thyme, stems removed
1 cup, plus 2 Tbl salt
1. Add the first four ingredients to your food processor fitted with a metal blade and pulse about 20 times. Add the last ingredients and pulse until your mixture is a smooth paste, patting down the top if it isn't getting to the blades. Blend until the mixture is fully combined, at most 30 seconds.
2. Scoop into jars and keep in the freezer. Add one Tbl per 1 cup of water to make stock, adding more water or bouillon to taste.