Vegetable Stock

• 3 tablespoons neutral-flavored oil (grapeseed or canola)
• 3 large white or yellow onions, coarsely chopped into 1/2-inch pieces
• 6 stalks celery, coarsely chopped into 1/2-in pieces
• 6 medium carrots, coarsely chopped into 1/2-in pieces
• 3 small parsnips, coarsely chopped into 1/2-in pieces
• 3 small turnips, coarsely chopped into 1/2-in pieces
• 3 medium leeks (pale green and white parts only), coarsely chopped into 1/2-in pieces
• 2 cups quartered white mushrooms (optional)
• 1 large tomato, coarsely chopped into 1/2-in pieces (optional)
• 1 pint dry white wine (drinkable quality)
• 1 gallon plus 1 quart cold water
• 1 bouquet garni, as follows:

1. Wash all vegetables well.
2. Pour oil into a large (at least 12-quart) heated stockpot, then stir in onion, celery, carrots, parsnips, and turnips. Continue to cook over medium-high heat until vegetables are starting to brown, about 20-30 minutes.
3. Add leeks, mushrooms, and tomato, then deglaze the pan with the white wine.
4. Cook over high heat for 2-3 minutes, then add all the water and the bouquet garni. Bring to a boil, then immediately reduce heat. Simmer uncovered for 1 hour.
5. Strain the finished stock through a fine mesh strainer or colander covered in cheesecloth. Place in a non-reactive container, and chill quickly in an ice water bath, stirring often.
6. When the stock has cooled completely, place in the refrigerator or freezer, tightly covered.

oil, white, stalks celery, carrots, parsnips, leeks, quartered white mushrooms, tomato, white wine, gallon, bouquet garni

Taken from www.epicurious.com/recipes/member/views/vegetable-stock-50006329 (may not work)