Vegetable Stock

Ingredients (for 4 cups):
2 large red onions
2 medium carrots
3 stalks of celery
1 bulb of garlic
1 turnip
10 peppercorns
2 bay leaf
Optional add potato water strained from mashed potatoes instead or in addition to water (for a thicker stock).

Cookin' step by step.
1 Peal the onions, carrots and the turnip.
2 Chop them into large chunks.
3 Remove the celery leaves and chop the rest into large chunks.
4 Break up the garlic bulb and peel each clove.
5 Put all the ingredients in a stockpot. Yes the peppercorns and the bay leaves too.
6 Pour water into the stockpot until the vegetables are immersed.
7 Boil it for an hour covered. Turn to high heat until the water has begun to boil and than turn it down low.
8 After one hour strain your stock trough a fine mesh straining device.
9 There you go! It's done, doesn't it smell wonderful?