Vegetable Broth

For those readers who've requested the Vegetable Broth recipe, here it is. This will make 8 cups of stock.

Vegetable Broth

• 6 large carrots, washed and cut into large pieces
• 1 head of garlic, unpeeled
• 3 medium onions, peeled and quartered
• 4 turnips, washed and cut into large pieces
• 4 leeks, washed and cut into large pieces
• 1 bunch fresh thyme leaves
• 1 bunch fresh flat-leaf parsley
• 1/2 bunch fresh oregano
• 1 bay leaf
• 2 Granny Smith apples, peeled, cored and quartered
• 4 celery stalks, cut into large pieces
• 5 quarts water

In a large, heavy stockpot, add the carrots, garlic, onions, turnips, leeks, thyme, parsley, oregano, bay leaf, apples and celery. Pour the water over the vegetables and bring the mixture to a boil over medium heat. Reduce the heat and simmer for about 2 1/4 hours.
Strain and discard the cooked vegetables. Continue cooking over medium heat until the mixture is reduced to 2 quarts, which will take about 1 more hour.