Ingredients

• 5 pints cold water
• 4 each onions, rough chop
• 4 each carrots, rough chop
• 4 ribs celery, rough chop
• ½ lb mushrooms, quartered
• 3 large bell peppers
• 5 each peppercorns
• 2 each bay leaves, whole broken in half
• 2-3 sprigs thyme
• 1/3 bunch parsley , whole
• 3 each cloves, whole
• 5 cloves garlic, crushed

Cooking Instructions

1. Place everything in a stockpot, cover. For a richer stock, uncover the pot to allow to reduce. Bring to a high simmer and reduce to a low simmer. Simmer for 45 minutes. Covered you can simmer on very low for 4-5 hours. Skim as necessary.

2. Strain through a fine strainer or chinois. Cool in an ice bath, package, and label. Refrigerate or freeze.