Vegetable Stock

Ingredients

• 4 quarts cold water
• 4 celery stalks with leaves, cut into large dice
• 4 carrots, peeled and cut into 3-inch lengths
• 2 medium onions, cut into quarters
• 2 leeks, white and green parts, trimmed, sliced, and washed
• ½ pound mushrooms or mushroom stems, chopped coarse
• 2 large ripe tomatoes, quartered, or 1 tablespoon tomato paste
• 6 sprigs fresh Italian parsley
• 4 sprigs fresh thyme
• 2 bay leaves
• 12 black peppercorns
• Salt

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