Vegetable Stock

Yields: 2 quarts

Ingredients:


 * 3 cups mushrooms (any variety)
 * 1 fenel bulb, stalks and leaves only (reserve the bulb for another use)
 * 5 celery stalks
 * 4 medium to large carrots
 * 2 large onions
 * ¼ head of green cabbage
 * ½ large rutabaga, peeled
 * 5 leeks, cut in half lengthwise and washed
 * 1 small bunch of fresh flat-leaf parsley (about 15 sprigs)
 * 1 head of garlic, cut in half crosswise to expose the cloves
 * 12 whole black peppercorns
 * 6 whole white peppercorns
 * 3 bay leaves
 * 6-8 sprigs of fresh thyme

Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage thin and place in an 8-quart stockpot. Cut the rutabaga into large chunks and place in the stockpot. Add the remaining ingredients and cover with cold water. Bring to a boil over high heat. As the stock approaches a boil, skim any impurities that rise to the top with a ladle. Lower the heat and simmer gently for 45 to 60 minutes. Ladle through a fine stainer, cool, and refrigerate. The stock will keep for 4 to 5 days in the refrigerator, or freeze in 1-cup batches.