1. Combine onions, leek, carrot, turnip, garlic, water, and bouquet garni in stockpot.
2. Simmer gently, partially covered, until the vegetables are completely softened, 45 to 60 minutes.
3. Strain into a clean pot or heat proof plastic container, pressing downon the vegetables to extract the juices. Season with salt and pepper to taste.
4. Let cool, uncovered, then refrigerate until ready to use.
To Make Broth:
Prepare vegetable stock, first cooking vegetables over medium heat in 2 tbsp. unsalted butter or oil, stirring occasionally, until they are wilted, about 15 minutes. Add water and seasonings and continue as directed above.
Vegetables to aviod in stock:
cabbage family (except when used deliberately and with discretion)
eggplant
most strong greens (except kale)
too many carrots or parsnips (make stock too sweet)
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