2 stalks celery, chopped
3 tbsp. butter
2 lg. onions, chopped
2 lg. carrots, chopped
2 cloves garlic, minced
10 c. water
3 tsp. salt
1 1/2 tsp. thyme
2 bay leaves
8 pepper corns
2 tbsp. parsley flakes

Saute onions, carrots, celery, and garlic in butter until tender but not browned. Add remaining ingredients, heat to boiling. Reduce heat, cover and simmer 2 hours.

Strain off stock and discard vegetables. Cool stock and skim butter off top. Makes about 8 cups.