Vegetable Stock From 'Heritage'

• 1 1/2 cups (4 ounces) chopped leeks (white part only)
• 1 1/2 cups (4 ounces) chopped sweet onions
• 1 cup (4 ounces) chopped peeled carrots
• 1 cup (4 ounces) diced celery
• 1 cup (4 ounces) diced fennel
• 4 garlic cloves
• 2 tablespoons canola oil
• 2 quarts cold water
• 1 cup dry white wine
• 1 large bunch flat-leaf parsley (4 ounces)
• 3 thyme sprigs
• 1 whole star anise
• 1 fresh bay leaf

1. Working in batches, pulse the leeks, onions, carrots, celery, fennel, and garlic in a food processor until the vegetables are the size of peas.
2. Heat the canola oil in a medium stockpot over medium-high heat. Add the vegetables and cook, stirring frequently, until they are just tender, about 5 minutes.
3. Add the water, wine, parsley, thyme, star anise, and bay leaf and bring to a simmer, skimming off any impurities that rise to the top. Reduce the heat to medium-low and simmer the stock, continuing to skim off any impurities, for 45 minutes, or until rich in color, deeply flavored, and very fragrant; add more water if necessary to keep the ingredients covered.
4. Gently ladle the stock into a fine-mesh strainer set over a container. Do not press down on the solids, or you will cloud the stock. Discard the solids. Fill the sink or a large bowl with ice water, place the container in the ice water, and cool until chilled, about 1 hour, then cover and refrigerate. Remove any fat that has solidified on top before using.
5. Tightly covered, the stock will keep for up to 3 days in the refrigerator and up to 3 months in the freezer.

leeks, sweet onions, carrots, celery, fennel, garlic, canola oil, cold water, white wine, flatleaf parsley, thyme, star anise, bay leaf

Taken from www.seriouseats.com/recipes/2014/10/vegetable-stock-from-heritage.html (may not work)