Makes 12 cups
4 large leeks, carefully washed
2 large carrots, peeled and sliced
4 large celery stalks, sliced
4 large yellow onions, sliced
5 garlic cloves
6 fresh parsley sprigs
4 fresh thyme sprigs, or 1 teaspoon dried thyme
2 bay leaves
16 cups water
1/2 teaspoon white peppercorns
1 teaspoon black peppercorns
salt to taste
Place all the ingredients except the salt in a large stockpot. Slowly bring the liquid to a boil over medium heat, reduce heat to a simmer, and cook, partially covered for 1-1/2 hours. Strain through a fine-meshed sieve, pressing the liquid from the solids with the back of a large spoon. Let cool, then cover and refrigerate for up to 3 days. To keep longer, bring to a boil every 3 days, or freeze for up to 3 months.
Rich Stock:
Multiply the amount of rich stock specified in the recipe by 1-1/2, and pour that amount of the kind of stock specified into a small saucepan. Bring to a boil over high heat. Cook the stock to reduce it by one-third. If the stock was not salt-free, add a few slices of raw potato or some uncooked rice before reducing the stock; the starchy substance will absorb much of the salt.