White Vegetable Stock

Directions

1. About 2½ hours before using: Cut up celery, carrots, potatoes, zucchini, leek, and onions.

2. In 12-quart stockpot, combine all ingredients, add water to cover.

3. Over high heat, heat to boiling.

4. Reduce heat to low; cover and simmer 1 hour.

5. Remove, cover, simmer 45 minutes.

6. Pour vegetable mixture through strainer, pressing vegetables to remove as much stock as possible.

7. Discard vegetables.