Vegetable Stock Recipe courtesy of Gourmet Magazine 1 large yellow onion, peeled and quartered 1 large leek, washed, trimmed and coarsely chopped 2 stalks celery, quartered Celery leaves from heart of a bunch of celery 2 carrots, trimmed and quartered 1 turnips or parsnip, trimmed and quartered 3 tomatoes, cored and coarsely chopped 1 cup mushrooms, including stems 6 parsley sprigs 2 bay leaves 6 peppercorns 2 cloves garlic, peeled 3 quarts water In a large stockpot, combine all ingredients and bring to a boil. Partially cover pot, reduce heat and simmer for 2 hours. Add additional water if necessary. Cool stock and strain. Discard solids. Refrigerate or freeze until ready to use. Recipe Summary Prep Time: 20 minutes Cook Time: 2 hours Yield: 2 quarts User Rating: Copyright © 2006 Television Food Network, G.P., All Rights Reserved