VEGETABLE STOCK:

This recipe is to be used if you need a lighter soup base. For vegetarians, this stock replaces the meat stocks and is a very good substitute. If you wish you can add odds and ends of vegetables and using them up for making vegetable stock.

6 Tbsp. oil
3 large onions, peeled and chopped
3 large carrots, peeled and chopped
6 to 8 stalks celery, chopped
2 parsnips, peeled and chopped
2 large turnips, peeled and chopped
3 leeks, well washed, trimmed, and chopped
1 bouquet garni of 6 fresh parsley sprigs, 3 fresh thyme branches, and 1 bay leaf, tied together with kitchen string
10 cups cold water
3/4 Tbsp. salt

Heat oil in stockpot over medium heat and saute onions until wilted but not brown. Add remaining vegetables and saute 10 minutes.

Add salt, bouquet garni, and water. Cover pot and bring to a boil. Uncover pot slightly and simmer 45 minutes or longer until vegetables are soft and have rendered their flavours.

Strain stock through a fine sieve, pressing down hard on the vegetables to remove all flavour and moisture before discarding. Use in recipe or freeze in 1/2, 1, 2, or 4 cups containers for future use.