Fresh Vegetable Broth

• 3 cups chopped onion
• 2 cups chopped carrot
• 2 cups chopped celery
• 2 cups chopped parsnip
• 1 cup chopped leek
• 12 black peppercorns
• 4 unpeeled garlic cloves
• 3 bay leaves
• 1 basil sprig
• 1 thyme sprig
• 1 rosemary sprig
• 1 parsley sprig
• 5 quarts cold water
• 1 teaspoon salt

1. Combine all ingredients except salt in an 8-quart stockpot. Bring to a boil; reduce heat, and simmer, uncovered, for 3 hours. Strain mixture through a cheesecloth-lined colander into a large bowl, pressing vegetables with the back of a spoon to remove as much liquid as possible; discard solids. Stir in salt.
2. Note: Store broth in refrigerator in an airtight container for up to 1 week. Pour 2 cups broth into freezer-safe containers; freeze for up to 3 months.

onion, carrot, celery, parsnip, leek, black, garlic, bay leaves, basil, thyme, rosemary, parsley, cold water, salt

Taken from www.myrecipes.com/recipe/fresh-vegetable-broth (may not work)