Basic Vegetable Stock

• 1 medium onion, peeled and chopped
• 1 medium leek (white and green parts), rinsed and chopped
• 1 medium rib celery, chopped
• 1 medium carrot, peeled and chopped
• 1/2 medium turnip, chopped
• 1/2 small tomato, chopped
• 3 cloves garlic, peeled and crushed
• 2 TBLS veg oil
• FOR SACHET
• 1 bay leaf
• 1/2 tsp dried thyme
• 3-4 fresh parsley stems
• 3-4 while black peppercorns
• 1 whole clove

1. Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.
2. In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.Lower the heat, add all the vegetables and sweat, with the lid on, for about 5 minutes or until the onions brown. Add the water and the sachet, bring to a boil, then lower to a simmer. Simmer 30-45 minutes.
3. Strain, cool and refrigerate.

onion, celery, carrot, tomato, garlic, veg oil, bay leaf, thyme, parsley stems, while black, clove

Taken from www.epicurious.com/recipes/member/views/basic-vegetable-stock-51542481 (may not work)