Vegtable Stock/Mushroom Stock

3 large leeks, white part only, chopped, washed and drained
3 large carrots, trimmed, peeled, and chopped
1 yellow onion, peeled and chopped
2 ribs celery, trimmed and chopped
½ bunch fresh Italian parsley
1 bay leaf
3 or 4 sprigs fresh thyme
3 or 4 whole peppercorns
Salt to taste
3 tablespoons mildly flavored olive oil or vegetable oil
4 quarts water

Chop vegetables either by hand, or use a food processor. Heat oil in a stock pot over medium heat. Sauté vegetables, stirring frequently, until tender, but do not brown. Add parsley, bay leaf, thyme, peppercorns, salt, and water, and simmer gently for 45 minutes, skimming as needed.

Turn off heat, and let cool until pot can be handled. Strain through a fine sieve or cheesecloth, discarding the solid bits and saving the liquid.