Ingredients

2 stalks celery, chopped
3 Tbsp. butter
2 lg. onions, chopped
2 lg. carrots, chopped
2 cloves garlic, minced
10 C. water
3 tsp. salt
1 1/2 tsp. thyme
2 bay leaves
8 pepper corns
2 Tbsp. parsley flakes

Cooking Instructions

Saute onions, carrots, celery, and garlic in butter until tender but not browned. Add remaining ingredients, heat to boiling. Reduce heat, cover and simmer 2 hours. Strain off stock and discard vegetables. Cool stock and skim butter off top. Makes about 8 cups.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: