1 leek, well rinsed, trimmed, and chopped
2 medium onions, chopped
3 carrots, scraped and chopped
5 stalks celery, without leaves, chopped
1 C. chopped parsley stems
2 bay leaves, broken into halves
1 tsp. dried marjoram, crushed
1/4 tsp. dried thyme, crushed
12 C. cold water

Combine all the ingredients in a large pot and bring to a boil over high heat. Reduce the heat and simmer, uncovered, for 1 hour. Line a strainer or colander with a double thickness of cheesecloth and set it over a very large bowl or pot. Strain the stock through the cheesecloth, discard the solids, and let the stock cool. Store, tightly covered, in the refrigerator for 1 week or in the freezer for several months. 1 C. = 10 calories.