Vegetable Stock

• 1 large yellow onion, peeled and quartered
• 1 large leek, washed, trimmed, and coarsely chopped
• 2 stalks celery, quartered (organic)
• 1 bunch celery leaves (from the heart of the organic bunch)
• 2 carrots, trimmed and quartered
• 1 turnip, trimmed and quartered
• 3 tomatoes, cored and coarsely chopped
• 1 cup button mushroom, including stems (crimini)
• 6 parsley sprigs (Italian)
• 2 bay leaves
• 6 whole black peppercorns
• 2 garlic cloves, peeled
• 3 quarts water (purified)

1. In a large stockpot, combine all ingredients and bring to a boil.
2. Partially cover, reduce heat to medium low, and simmer for 2 hours.
3. Cool stock.
4. Strain and discard solids.
5. Refrigerate or freeze.

yellow onion, stalks celery, celery, carrots, tomatoes, button mushroom, parsley, bay leaves, black peppercorns, garlic, water

Taken from www.food.com/recipe/vegetable-stock-427844 (may not work)