Vegetable Broth

• 2 tablespoons olive oil
• 2 medium onions, cut into wedges
• 2 celery ribs, cut into 1-inch pieces
• 1 whole garlic bulb, separated into cloves and peeled
• 3 medium leeks, white and light green parts only, cleaned and cut into 1-inch pieces
• 3 medium carrots, cut into 1-inch pieces
• 8 cups water
• 1/2 pound fresh mushrooms, quartered
• 1 cup packed fresh parsley sprigs
• 4 sprigs fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon whole peppercorns
• 1 bay leaf

1. Heat oil in a stockpot over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until tender. Add leeks and carrots; cook and stir 5 minutes. Add water, mushrooms, parsley, thyme, salt, peppercorns and bay leaf; bring to a boil. Reduce heat; simmer, uncovered, 1 hour.
2. Remove from heat. Strain through a cheesecloth-lined colander; discard vegetables. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen up to 6 months.

olive oil, onions, celery, garlic, leeks, carrots, water, mushrooms, parsley sprigs, thyme, salt, peppercorns, bay leaf

Taken from www.tasteofhome.com/recipes/vegetable-broth/ (may not work)