This flavorful stock can be served as is or used as a base for sauces or soups.

1 tbsp. butter
1 c. onion, chopped
1 c. carrot, chopped
1 c. white turnip, chopped
1 c. parsnip, chopped
2 c. celery, chopped
3 sprigs parsley
2 whole cloves
1 bay leaf
1 clove garlic
1 tsp. thyme
1 tsp. salt
1/4 tsp. pepper
4 dried tomatoes
Cold water to cover

Heat butter in heavy soup pot and saute onion over low heat until golden and tender. Add remaining ingredients and bring to boil. Reduce heat and simmer partially covered for at least 1 hour. Strain broth through a fine mesh strainer, pressing solids to extract all liquid. Store in refrigerated container.