How to make a vegetable stock.

This will make 1 gallon

Vegetable oil 2 fl. oz.

Mirepoix, small dice 2 lb.

Leek, white and green parts, chopped 8 oz.

Garlic cloves, chopped 4

Fennel, small dice 4 oz.

Turnip, diced 2 oz.

Tomato, diced 2 oz.

White wine 8 fl. oz.

Water 1 gal.

Sachet:

Bay leaf 1

Dried thyme 1⁄2 tsp.

Peppercorns crushed 1/4.tsp

Parsley stems 8

Start with cold water add the rest of the ingredients, bring to a rapid boil than reduce to a simmer and keep cooking for about an hour. Too long of a simmer will destroy the vegetables and the stock wont be clear. Strain at the end of the process. Needs to be refrigerated if not used right away