Recipe for Vegetable Stock


    Vegetable Stock

    4 1/2 quarts water
    3 medium onions, diced
    5 stalks celery, diced
    1 pound carrots, scraped and diced
    1 small bunch parsley
    1 medium turnip, diced
    3 cloves garlic, quartered
    3 bay leaves
    1 teaspoon dried whole thyme

    Combine all ingredients in a stockpot. Bring mixture to a boil; cover, reduce heat and simmer 1 1/2 to 2 hours. Uncover stockpot and continue cooking 2 hours. Strain stock through a cheesecloth- or paper towel-lined sieve into a large bowl; discard vegetables and seasonings. Cover and chill stock.

    Makes 4 cups.