Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         quarts  water
  4              heads  garlic -- separated into
                        cloves
  1                     onion -- sliced 1/2-inch
                        thick
  2                     leeks -- sliced 1/2-inch
                        thick
  2                     celery stalks -- sliced 1/2-inch
                        thick
  2                     carrots -- sliced 1/2-inch
                        thick
  1                     unpeeled potato -- quartered
  6                     parsley sprigs
  4                     thyme springs
  1                     bay leaf
     3/4      teaspoon  black peppercorns
                        salt

Preparation:

Place 1 cup water in a large pot over high heat. Add garlic, onion and leeks. Bring to boil. Cover, then reduce heat to low and simmer 10 minutes. Add remaining water, celery, carrots, potato, parsley, thyme, bay leaf, and peppercorns. Bring to boil, reduce heat, and simmer 1 hour. Strain stock, pressing as much liquid from vegetables as possible. Season to taste with salt. Cool. Refrigerate up to 1 week or freeze up to 3 months. Makes about 1 1/2 quarts.

Nutritional Information:

257 Calories (kcal); 1g Total Fat; (3% calories from fat); 7g Protein; 59g Carbohydrate; 0mg Cholesterol; 237mg Sodium