Instructions: In a large pot combine 1 onion, 2 carrots, 2 stalks celery, 1 leek, 1 potato, 2 seeded tomatoes and 1/4 lb. mushrooms (all cut in chunks). Add 3 qt. cold water, 1 bay leaf, 1/2 teas. dried thyme, handful of fresh parsley, 4 peeled cloves garlic, and 6 peppercorns. Bring to a boil, then remove any scum. Cover and simmer gently for 1 hour. Strain. This stock freezes well.

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