1 large onion, peeled, halved, then quarter each half 2 large carrots, unpeeled, scrubbed 3 stalks celery, scrubbed 1 whole head garlic, separated into cloves, peeled and crushed 10 whole peppercorns 1 bay leaf 8 cups water
In a large stock pot, place onion. Roughly chop carrots and celery, add to pot. Add garlic, peppercorns and bay leaf. Cover with 8 cups of water. Bring to a boil. Reduce heat to low, simmer, uncovered, for 1 hour. Immediately strain through cheesecloth in a strainer. Do not squeeze vegetables. Discard vegetables. Makes 6 one cup servings.