Vegetable stock

Ingredients:

4 1/2 quarts water
3 medium onions, diced
5 stalks celery, diced
1 pound carrots, scraped and diced
1 small bunch parsley
1 medium turnip, diced
3 cloves garlic, quartered
3 bay leaves
1 teaspoon dried whole thyme

Preparation:

Combine all ingredients in a stockpot.
Bring mixture to a boil.
Cover, reduce heat and simmer 1 1/2 to 2 hours.
Uncover stockpot and continue cooking 2 hours.
Strain stock through a cheese cloth (or paper towel) lined sieve into a large bowl.
Discard vegetables and seasonings.
Cover and chill stock.