Makes about 4 litres

• 2 celery stalks, quartered
• 2 fennel bulbs, coarsely chopped
• 2 leeks, trimmed, halved lengthwise, and washed
• 2 carrots, halved
• 12 mushroom stalks
• 1 onion, halved
• 4 garlic cloves, smashed
• 2 bay leaves
• 2 teaspoons whole black peppercorns
• 12 fresh flat-leaf parsley sprigs
• 6 fresh thyme sprigs
• 4 litres cold water

1. Combine the vegetables, bay leaves, peppercorns, herb sprigs in a large stockpot and add enough cold filtered water to cover.
2. Slowly bring to a boil over medium heat, then reduce the heat to low and gently simmer, uncovered, for 45 minutes.
3. Turn off the heat and let the stock steep and settle for 10 minutes.
4. Strain the stock through a fine-mesh sieve into another pot; discard the solids.
5. Place the pot in a sink full of ice water and stir to cool the stock down quickly.
6. The stock can be covered and refrigerated for up to 1 week or frozen for up to 1 month.
7. Note: add salt in the finished dish, if you add salt to your stocks the finished dish will end up too salty.