Vegetable Broth - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
2 leeks, white and light green parts only, well washed and chopped
4 medium onions, chopped
6 large carrots, peeled and chopped
3 stalks celery, chopped
1 bunch parsley
2 teaspoons dried marjoram
1/2 teaspoon dried whole thyme
3 turkish bay leaves or 1/2 california bay leaf
1 1/2 gallons cold water

Preparation

Heat the olive oil over medium heat in a large pot.
Add the vegetables and stir-fry to brown lightly.
Add the marjoram, thyme, bay leaves, and cold water.
Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
Strain the stock through a fine sieve or a cheesecloth-lined colander.
Press or squeeze the vegetables to extract their liquid.
Discard the vegetables.