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Vegetable Broth
2 large onions, quartered, about 2 lbs
4 large carrots, coarsely chopped
8 stalks celery, coarsely chopped
2 medium tomatoes, halved
8 whole mushrooms, halved
2 whole garlic bulbs, seperate cloves w/skin
1 piece ginger root, 4 inch piece, coarsely chopped
1 bunch parsley, flat-leafed
1 tablespoon dried thyme, or 6 sprigs fresh
1 tablespoon black peppercorns
2 whole bay leaves
1/2 teaspoon salt
6 quarts cold water
Put all in pot, add water. Bring to a boil, lower heat and simmer
gently, until it reduces to 2\xbd quarts, about 2-3 hours. Strain
through a sieve lined with cheesecloth.
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Stock 12