Vegetable Broth

• 2 medium yellow onions, each cut into 8 wedges
• 3 carrots, coarsely chopped
• 2 ribs celery, coarsely chopped
• 1 leek (white and light green parts), coarsely chopped
• 4 sprigs of fresh parsley
• 4 sprigs of fresh thyme
• 1 fresh or dried bay leaf
• 1/4 teaspoon whole black peppercorns

1. In a large stockpot, place the onions, carrots, celery, leek, parsley, thyme, bay leaf, peppercorns, and 12 cups of water.
2. Bring to a boil over medium-high heat.
3. Reduce the heat and simmer, uncovered, until the broth is flavorful, 30 to 45 minutes.
4. Strain the broth through a mesh strainer and discard the solids; do not press on the vegetables while straining or the broth will turn cloudy.
5. Let cool.
6. Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.

yellow onions, carrots, celery, parsley, thyme, bay leaf, whole black peppercorns

Taken from www.epicurious.com/recipes/food/views/vegetable-broth-377857 (may not work)