Vegetable Stock 101

• 1 leek, trimmed and washed slice the white part,reserve the green part (get out the sand)
• 3 medium carrots, sliced
• 3 stalks celery
• 2 large yellow onions, sliced
• 4 cloves garlic, whole
• 3 sprigs parsley
• 2 sprigs thyme
• 2 sprigs tarragon
• 1 large bay leaf
• 8 cups water
• 12 teaspoon peppercorn
• salt

1. Open the reserved green tops of leeks and stuff in the fresh herb sprigs-tie off.
2. In a large stock pot add all the ingredients except the pepper and salt.
3. Turn heat to medium and bring ingredients to a simmer-turn down to medium low.
4. Simmer for 30 minutes-skim off any foam.
5. Add the peppercorns and simmer, partially covered for 90 minutes.
6. Line a colander with 2 layers of damp cheesecloth.
7. Strain into a large clean bowl.
8. Toss out the veggies.
9. Taste stock and adjust with salt.
10. This will keep in the freezer for 6 months.

white part, carrots, stalks celery, yellow onions, garlic, parsley, thyme, tarragon, bay leaf, water, peppercorn, salt

Taken from www.food.com/recipe/vegetable-stock-101-75840 (may not work)