Vegetable stock

Makes about 9 cups

2 quarts cold water, divided

1 cup white wine, optional

2 large carrots, peeled and coarsely chopped

1 large parsnip, peeled and coarsely chopped

5 stalks celery, coarsely chopped

1 large onion, coarsely chopped

1 bulb fennel, coarsely chopped

l leek, green top coarsely chopped and white set aside for another use

2 tablespoons salt

Place 2 cups of the water in a large non reactive stock pot with a tight-fitting lid.  Add the carrots, parsnip, celery, onion, fennel, leek greens and salt. 

Cover the pot and bring the contents to a gentle boil over medium heat.  Reduce the heat to a simmer and continue to cook, covered, for 20 minutes or until the vegetables have softened and the flavors are concentrated.  Add the remaining water and wine (add an additional cup of water it you’re skipping the wine) and bring the mixture to a simmer again.  Continue to cook another 30 minutes before straining and setting aside for later use.