Ingredients
3 tablespoons neutral-flavored oil (grapeseed or canola)
3 large white or yellow onions, coarsely chopped into 1/2-inch pieces
6 stalks celery, coarsely chopped into 1/2-in pieces
6 medium carrots, coarsely chopped into 1/2-in pieces
3 small parsnips, coarsely chopped into 1/2-in pieces
3 small turnips, coarsely chopped into 1/2-in pieces
3 medium leeks (pale green and white parts only), coarsely chopped into 1/2-in pieces
2 cups quartered white mushrooms (optional)
1 large tomato, coarsely chopped into 1/2-in pieces (optional)
1 pint dry white wine (drinkable quality)
1 gallon plus 1 quart cold water
1 bouquet garni, as follows:
2 bay leaves
3 sprigs fresh thyme
10 whole black peppercorns, cracked
10 parsley stems, twisted to release flavor
2 cloves garlic, lightly crushed
Place all ingredients into a doubled cheesecloth or unused coffee filter. Draw up all 4 corners and tie with kitchen twine.
Preparation
Wash all vegetables well.
Pour oil into a large (at least 12-quart) heated stockpot, then stir in onion, celery, carrots, parsnips, and turnips. Continue to cook over medium-high heat until vegetables are starting to brown, about 20-30 minutes.
Add leeks, mushrooms, and tomato, then deglaze the pan with the white wine.
Cook over high heat for 2-3 minutes, then add all the water and the bouquet garni. Bring to a boil, then immediately reduce heat. Simmer uncovered for 1 hour.
Strain the finished stock through a fine mesh strainer or colander covered in cheesecloth. Place in a non-reactive container, and chill quickly in an ice water bath, stirring often.
When the stock has cooled completely, place in the refrigerator or freezer, tightly covered.
