Vegetable Stock

From Martha Stewart Living, April 2011 Issue

2 leeks, white & pale green parts only, cut into 1-inch rounds, rinsed well
2 carrots, cut into 1-inch rounds
1 small onion, cut into 1-inch pieces
3 garlic cloves
8 cups water
5 flat-leaf parsley sprigs
2 thyme sprigs
1 dried bay leaf
2 teaspoons whole black peppercorns, crushed

1) Cook leeks, carrots, onion, & garlic, covered, stirring occasionally, in a medium saucepan over medium heat for 10 minutes.
2) Add water, parsley, thyme, bay leaf, & peppercorns.  Raise heat to high.  Bring to a boil.  Reduce heat.  Simmer, uncovered, for 30 minutes.  Pour through a cheesecloth-lined strainer; discard solids.