1 lb leeks, washed very well, diced 1 ½ lbs carrots, diced 1 ½ lbs onions, diced 2 tablespoons olive oil 2 bay leaves 2 teaspoons olive oil 2 bay leaves 2 teaspoons thyme 1 large bunch fresh flat-leaf parsley 3 quarts water
In a large stock pot heat oil over medium low heat. Add vegetables and sauté, stirring occasionally, until softened but do not brown, about 5-10 minutes. Add herbs and water and bring to a boil. Reduce heat and simmer, covered, skimming as necessary, about 45 minutes. Strain and cool. Stock freezes up to 3 months.
I can't remember where I got this recipe, but I freeze it in 2 cup containers, then thaw and add wild rice for soup. Very tasty!
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