Vegetable Stock

No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil

• Ready In: 1 hr 15 mins
• Yields: 1 1/2 gallon

Ingredients

• 2  medium leeks
• 4  onions
• 6  carrots
• 3  stalks celery
• 1  bunch parsley stems
• 1  tablespoon olive oil
• 2  teaspoons  large-leaf marjoram
• 1⁄2 teaspoon dried thyme
• 3  turkish bay leaves (or 1/2 California bay leaf)

Directions

1. Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
2. Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
3. Add 1 1/2 gallons of cold water.
4. Also add the marjoram, thyme and bay leaves.
5. Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
6. Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.