A very flavorful stock for use with beef, pork or vegetable dishes.

Ingredients

* 10 pints cold water
* 2 ounces vegetable oil
* 1 medium onion, thinly sliced
* 1 leek (white part only), washed and chopped
* 2 stalks celery, sliced
* 1 whole head garlic, sliced in half
* 2 medium carrots, chopped
* 1 large potato, thinly sliced
* 1 cup white mushrooms, sliced
* 2 small chopped tomatoes

Spice sachet

The following ingredients are placed in a square of cheesecloth, tied into a sack
* 1/2 teaspoon black peppercorns
* 1/4 teaspoon fennel seeds
* 2 whole cloves
* 1 tbs parsley
* 1 tbs thyme
* 1/2 tbs sage
* 2 bay leaves

Directions

1. Add the oil to a stockpot and place onion, leek, celery, garlic and carrots in the pot; cook the vegetables for about 5 minutes on medium heat.
2. Add the remaining ingredients (including the spice sachet). Bring to a boil, reduce heat and simmer uncovered for 1 hour.
3. Strain the stock, pressing the vegetables to extract as much liquid as possible.
4. Cool and store in refrigerator.
Yield: 1 gallon.

The stock will keep longer if you separate into one cup portions and freeze.