Ingredients:

• 10 cups water
• 2 onions -- quartered
• 2 sweet potatos or 4 carrots -- peeled and quartered
• 2 potatoes -- scrubbed and thickly
• 2 celery stalks and / or
• 1 cup mushroom stems
• 2 garlic cloves -- smashed
• 2 fresh parsley sprigs
• 1 bay leaf
• 4 allspice berries
• 4 whole peppercorns
• 1/2 teaspoon salt

Directions:

Combine the ingredients for your stock in a large soup pot, cover and
bring to a boil on high heat. Lower the heat and still covered, simmer
for about 1 hour.

Allow to cool slightly and then strain the stock through a sieve or
colander. Use it immediately, or refrigerate in a covered container for
up to 4 days, or freeze it for up to 6 months.

Yield:
8 cups