Asian Soup Stock - cooking recipe

Ingredients

10 cups water
2 2 large onions or 2 bunches scallions, chopped
4 -5 large carrots, peeled and sliced
4 stalks celery & leaves, chopped
10 cloves garlic, unpeeled and smashed
1/4 teaspoon whole black peppercorns or 1/4 teaspoon szechuan peppercorns
6 whole cloves
3 inches fresh gingerroot, sliced (about 1 1/2 ounces)
4 -5 dried shiitake mushrooms (optional)
2 large parsley sprigs
1/2 teaspoon salt

Preparation

Combine all the ingredients in a large soup pot, cover, and bring to a boil.
Lower the heat simmer for 45 minutes to 1 hour.
Strain the stock and use it right away, or refrigerate in a covered container for up to 4 days, or freeze it for up to 6 months.