|Margarine||2 Tablespoon (Acceptable)|
|Onions||2 Medium, coarsely chopped|
|Leeks||2 Large, coarsely chopped (White And Green Part)|
|Carrots||2 , scrubbed and coarsely chopped|
|Celery stalks||3 , coarsely chopped (Including Yellow Leaves)|
|Fresh parsley sprigs||3 Large|
|Fresh thyme sprigs||4|
|Water||10 Cup (160 tbs)|
In a heavy stockpot over medium-high heat, melt margarine.
Add 2 tablespoons water, onions and leeks.
Saute 4 to 5 minutes.
Add remaining ingredients in order listed.
Cover with 9 to 10 cups of water.
Simmer 1 1/4 to 1 1/2 hours, or until reduced to 8 cups.
Strain broth and discard solids.
Cool to room temperature.
Pour into containers, cover and refrigerate or freeze.
Remove congealed fat from the surface, if necessary, and discard.
When defrosted, boil again before using.
Simmer until reduced by half.
Use when recipe calls for canned bouillon.