Vegetable Stock

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

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 cheesecloth- or paper towel-lined sieve into a large bowl; discard vegetables and seasonings. Cover and chill stock.

Makes 4 cups.