Instructions: I recommend using this as a vegetarian substitute for chicken stock. It has a rich, fragrant taste, sweet rather than pungent with long-simmered garlic.

Makes 7 cups.

1 bay leaf
Few sprigs thyme
Few sprigs parsley
2 heads garlic, cloves separated and peeled 2 teaspoons salt, or to taste
6 peppercorns
1 tablespoon extra virgin olive oil

1. Combine all the ingredients in the pot and add 8 cups water. Bring to a boil. Reduce the heat to very low, cover, and simmer for 1 to 2 hours.

2. Strain and discard the garlic and herbs. Taste. Is there enough salt? Add more if needed. Use right away, or refrigerate or freeze.

Advance preparation: This will keep for 4 days in the refrigerator and freezes well for 3 to 4 months.

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