Vegetable Stock - cooking recipe

Ingredients

2 medium leeks
4 onions
6 carrots
3 stalks celery
1 bunch parsley stems
1 tablespoon olive oil
2 teaspoons large-leaf marjoram
1/2 teaspoon dried thyme
3 turkish bay leaves (or 1/2 California bay leaf)

Preparation

Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
Add 1 1/2 gallons of cold water.
Also add the marjoram, thyme and bay leaves.
Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.