Vegetable Stock

8 onions, chopped

12 carrots, chopped

4 ribs celery, chopped

1 medium bunch of parsley

6 sprigs fresh thyme, or 1 teaspoon dried

3 bay leaves

1 T. peppercorns

3 ½  quarts water

Put all the ingredients in a large pot.  Bring to a boil.  Reduce the heat and simmer, partially covered for 45 minutes.  Strain.  Press the vegetables firmly to get out all the liquid.   Can be frozen or refrigerated for up to one week.