Basic Vegetable Stock

• 1 large Spanish onion, chopped
• 3 carrots, peeled and chopped
• 4 celery stalks with leaves, chopped
• 2 whole tomatoes, chopped
• 1 leek, chopped
• 1/2 head garlic
• 1/3 cup white wine
• 12 cups mineral or filtered water
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon whole peppercorns
• 1 Bouquet Garni

1. Combine all the ingredients in a large stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce heat, partially cover, and simmer for 1 hour.
4. Strain the stock and discard solids.
5. VARIATION:
6. ASIAN-INFUSED VEGETABLE STOCK
7. Add a 6-inch piece of ginger root, 1 head of garlic, 1 stalk of lemongrass, 6 chinese dried mushrooms (or any dried, dark wild mushrooms), 6 Scallions, 1 serrano chile, 1 tablespoon of whole black pepper-corns, and 1 table-spoon of lightly crushed Szechwan peppercorns.
8. VARIATION:
9. PARMESAN STOCK
10. Add a 3-inch piece of Parmesan cheese rind.

spanish onion, carrots, celery, tomatoes, garlic, white wine, water, kosher salt, peppercorns, bouquet garni

Taken from www.cookstr.com/recipes/basic-vegetable-stock-3 (may not work)