Just Right Vegetable Stock

• 2 leeks, carefully washed and trimmed, cut into chunks
• 2 carrots, unpeeled, cut into chunks
• 2 stalks celery, cut into chunks
• 2 sweet onions, cut into large chunks
• 3 garlic cloves, whole
• 3 sprigs parsley
• 2 sprigs thyme
• 1 bay leaf
• 7 cups water
• 1 cup dry white wine
• 12 teaspoon white peppercorns
• 1 teaspoon salt

1. Place all ingredients in a large stockpot and bring to a boil over medium heat.
2. Reduce heat to low and simmer, covered for 1-1/2 hours.
3. Strain the stock through a sieve or colander into 2 or 4-cup food storage containers.
4. Discard the solids.
5. Let cool and refrigerate.
6. Can be frozen for up to 3 months.

leeks, carrots, stalks celery, sweet onions, garlic, parsley, thyme, bay leaf, water, white wine, white peppercorns, salt

Taken from www.food.com/recipe/just-right-vegetable-stock-405557 (may not work)