Basic Vegetable Japanese Style Stock - cooking recipe

Ingredients

6 kale leaves
2 leeks, white and pale green parts only
2 onions, cut in chunks
6 garlic cloves
2 carrots, cut in chunks
2 stalks celery, sliced
1 turnip, cut in chunks
1 cup winter squash, cut in chunks and skin removed
bouquet garni
4 inchs kombu seaweed
8 -10 cups water

Preparation

Slice the leeks into thin rounds. The bouquest garni consists of 2 bay leaves, 3 sprigs parsley, 1 sprig thyme.
EZ method: Pressure cooker. Put everyting in the pressure cooker. Bring to high. Reduce and cook over low for 10 minutes. Cool and strain.
Non pressure cooker: Bring to everything to a boil, lower heat and simmer uncovered for 30 minutes. Again cool and strain.
Storage:.
Will store for 5 days in airtight container in refrigerator. Also freezes well.