Vegetable Stock

• 3 onions, peeled and roughly chopped
• 1 leek, washed and roughly chopped
• 2 celery stalks, roughly chopped
• 6 carrots, peeled and roughly chopped
• 1 head of garlic, halved crosswise
• 1 tsp white peppercorns
• 1 bay leaf
• Few thyme, basil, tarragon, cilantro and parsley sprigs, tied together
• 3/4 cup dry white wine
• Sea salt and black pepper

1. Put the vegetables, garlic, peppercorns and bay leaf in a large stockpot and pour on cold water to cover, about 8 cups. Bring to a boil, lower the heat to a simmer and let cook gently for 20 minutes. Remove the pan from the heat and add the bundle of herbs, white wine and a little seasoning. Give the stock a stir and let cool completely.
2. Chill the stock overnight before straining if you have time. Pass through a fine strainer into a bowl. Refrigerate and use within 5 days, or freeze in smaller amounts for up to 3 months.

onions, celery stalks, carrots, garlic, bay leaf, thyme, white wine, salt

Taken from www.epicurious.com/recipes/member/views/vegetable-stock-52375591 (may not work)