2 red onions, papery skin removed, coarsely chopped

1 yellow onion, papery skin removed, coarsely chopped

6 to 8 shallots, papery skin removed, coarsely chopped

1 bunch celery, washed and coarsely chopped, including base

1 head garlic, cloves separated and cut in half, including skin

4 carrots, tops discarded, scrubbed and coarsely chopped

2 parsnips, tops discarded, scrubbed and coarsely chopped

2 turnips, tops discarded, scrubbed and coarsely chopped

1 pound mushrooms, coarsely chopped

4 to 6 sun-dried tomatoes (optional)

1 bunch flat-leaf parsley, including stems

4 bay leaves

2 stems fresh tyme

2 teaspoons whole black peppercorns

1)Place all ingredients in a large stockpot (or two) and add enough filtered water to cover by 2 inches, leaving a few inches at the top of the pot so the stock doesn't boil over.

2)Bring to a boil.  Reduce the heat and simmer for at least 1 hour (the longer you simmer, the more concentrated the flavor).

3)Cool and strain the stock through a sieve or strainer.  Press with the back of a spoon to extract as much liquid as possible.

4)Once the stock has cooled completely, store in sealed glass jars in the refrigerator for three to four days, or in sealed containers or freezer bags in the freezer for six to eight weeks.