Ingredients

1. 4 medium carrots, coarsely chopped
2. 4 medium onions, quartered
3. 6 medium celery ribs, coarsely chopped
4. 2 medium shallots, quartered
5. 1 small white turnip, peeled and coarsely chopped
6. 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
7. 1 bay leaf
8. 1 garlic clove, smashed

Directions

1. In a large nonreactive saucepan, combine all of the ingredients with 11 cups of water and bring to a boil over high heat. Reduce the heat to moderately low and simmer for 50 minutes. Remove from the heat and strain the stock into a clean saucepan.

Make Ahead

The stock can be made up to 3 days ahead; refrigerate and cover. Or freeze for up to 1 week.