• 2 quarts water
• 1 pound onions, coarsely chopped
• ½ pound carrots, coarsely chopped
• ½ pound celery, coarsely chopped
• 1 leek leaf
• 1 large sprig parsley, or 2 parsley stems
• 1 sprig thyme
• 1 bay leaf, preferably fresh
• 1 teaspoon whole peppercorns

Step 1In a heavy stock pot, combine the water, onions, carrots, celery, leek, parsley, thyme, bay leaf and peppercorns. Bring to a boil over high heat, then reduce the heat to a very gentle simmer. Gently simmer the stock for 30 to 45 minutes.

Step 2Strain the stock through a fine sieve lined with cheesecloth, discarding the solids or saving for another use. Cool the stock, then refrigerate until needed.