4 1/2 qt. water
3 med. onions, diced
5 stalks celery, diced
1 lb. carrots, scraped & diced
1 sm. bunch parsley
1 med. turnip, diced
3 cloves garlic, quartered
3 bay leaves
1 tsp. dried whole thyme

Combine all ingredients in a stock pot. Bring to a boil; cover, reduce heat and simmer 1 1/2 hours. Uncover and continue cooking 2 hours.

Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables. Cover and chill. Yield 4 cups.