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Vegetable Stock
Ingredients
| * | 8 oz. mushrooms, sliced |
| * | 1 large onion, chopped |
| * | 2 leeks, white and light green parts only, well washed and coarsely chopped |
| * | 3 carrots, chopped |
| * | 2 celery stalks, chopped |
| * | 2 bay leaves |
| * | 2 sprigs thyme |
| * | 1 head of garlic, halved |
| * | Pinch of salt |
| * | 8 whole black peppercorns |
| * | 12 cups water |
Instructions
| 1 | Combine all ingredients in a large Dutch oven or stockpot. Bring to a boil. Reduce heat and simmer 1½ hours. Skim off foam occasionally. |
| 2 | Strain stock through a fine sieve or strainer lined with cheesecloth; discard solids. |
| 3 | Refrigerate stock in an airtight container or freeze up to 3 months. |