Vegetable Stock

• 1 leek (about 12 oz.)
• 3 onions (1 1/2 lb. total), peeled and chopped
• 3 carrots (12 oz. total), scrubbed and chopped
• 2 stalks celery (4 oz. total), rinsed and chopped
• 8 ounces mushrooms, rinsed and quartered
• 2 Roma tomatoes (6 oz. total), rinsed and quartered
• 1 head fennel (about 1 lb.; optional), rinsed, stalks trimmed, and chopped
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried oregano
• 1 tablespoon black peppercorns

1. Trim and discard root end from leek; split leek in half lengthwise and rinse well under running water, flipping layers to release grit. Coarsely chop leek and place in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered.
2. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. You should have about 8 cups stock. If you have less, thin with water; if more, boil, uncovered, until reduced to that amount.
3. Nutritional analysis per 1/2 cup.

onions, carrots, stalks celery, mushrooms, tomatoes, head fennel, parsley, thyme, oregano, black peppercorns

Taken from www.myrecipes.com/recipe/vegetable-stock-1 (may not work)