Chef Meg's Vegetable Stock

Ingredients:

2 T olive oil
2 leeks, white and light green part only, sliced
3 carrots, peeled and diced
3 ribs celery, diced
1 pint mushrooms, sliced or quartered
1 onion, diced
1/2 t black peppercorns
1/2 t thyme, dried, or 2 springs fresh
6 parsley stems

Method:

Place a stock pot over medium heat.
Add oil to warm.
Add vegetables and sweat them over the heat.
Slowly add 1 gallon and 1 quart of cold water to the mixture.
Bring to a boil, then reduce to a simmer.
Simmer for 30 minutes.
Strain and cool before storing.

Storage Suggestions:
Try reducing the stock and freezing it in ice cube trays; once frozen, pop out and keep in the freezer until you need homemade stock.