Vegetable Stock

Ingredients

• 1 large yellow onion, peeled and quartered
• 1 large leek, washed, trimmed and coarsely chopped
• 2 stalks celery, quartered
• Celery leaves from heart of a bunch of celery
• 2 carrots, trimmed and quartered
• 1 turnips or parsnip, trimmed and quartered
• 3 tomatoes, cored and coarsely chopped
• 1 cup mushrooms, including stems
• 6 parsley sprigs
• 2 bay leaves
• 6 peppercorns
• 2 cloves garlic, peeled
• 3 quarts water

Directions

In a large stockpot, combine all ingredients and bring to a boil. Partially cover pot, reduce heat and simmer for 2 hours. Add additional water if necessary. Cool stock and strain. Discard solids. Refrigerate or freeze until ready to use.