Ingredients
3 cups mushrooms (any variety)
1 fennel bulb, stalks and leaves only (reserve the bulb for another use)
5 celery stalks
4 medium to large carrots
2 large onions
1/4 head of green cabbage
1/2 large rutabaga, peeled
5 leeks, cut in half lengthwise and washed
1 small bunch of fresh flat-leaf parsley (about 15 sprigs)
1 head of garlic, cut in half crosswise to expose the cloves
12 whole black peppercorns
6 whole white peppercorns
3 bay leaves
6 to 8 sprigs of fresh thyme
Preparation
Thinly slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage and place in an 8-quart stockpot. Cut the rutabaga into large chunks and place in the stockpot. Add the remaining ingredients and cover with cold water.
Bring to a boil over high heat. As the stock approaches a boil, skim any impurities that rise to the top with a ladle. Lower the heat and simmer gently for 45 to 60 minutes.
Remove from the heat and cool for 10 to 15 minutes. Ladle through a fine strainer, cool, and refrigerate.
