Vegetable Stock

• 1 12 tablespoons unsalted kerrygold irish butter
• 2 onions, peeled and chopped
• 1 leek, washed and chopped (white part only)
• 1 carrot, peeled and chopped
• 5 large white mushrooms, chopped
• 1 potato, peeled and cut into 1/2 inch pieces
• 6 13 cups cold water
• 3 garlic cloves, minced
• 1 teaspoon black peppercorns
• 14 teaspoon dried thyme
• 12 bay leaf
• 6 sprigs fresh flat-leaf parsley
• 12 teaspoon salt

1. In a stockpot over medium heat, melt the butter.
2. Add the onions and cook for 5 minutes, or until lightly browned.
3. Add leek, carrot, celery, mushrooms,potato, and 1/3 cup water of the water.
4. Cover and cook, for 5 minutes, or until vegetables are slightly tender.
5. Add the remaining 6 cups of water, the garlic, peppercorns, thyme, bay leaf, parsley, and salt.
6. Bring to a boil, reduce the heat to low, and simmer, uncovered for 2 hours.
7. Strain the stock through a fine-mesh sieve into a bowl and let cool.
8. Cover and refrigerate for up to 1 week or freeze up to 3 months.

unsalted kerrygold irish butter, onions, carrot, white mushrooms, potato, cold water, garlic, black peppercorns, thyme, bay leaf, parsley, salt

Taken from www.food.com/recipe/vegetable-stock-476612 (may not work)