Vegetable Stock

Ingredients:

4 TB salted butter;

1 large onion;

3 large carrots;

3 large celery sticks;

1/2 pint mushrooms;

1 tsp fresh thyme leaves;

1/4 tsp fresh ground pepper;

2-3 sprigs of fresh thyme;

1 tsp salt;

12 cups water.

Preparation:

Melt butter in large stock pot. Cook onions in butter on medium heat until they brown, about 10-15 minutes, stirring occasionally. Add carrots, celery, mushrooms, thyme leaves and pepper and cook for another 10 minutes stirring occasionally. Add water, salt and thyme sprigs. Bring to a boil and then lower to simmer for a half hour.