6 cups of vegetables (cabbage, onions, carrots, mushrooms, celery, leek and tomatoes)
2 cloves of garlic (optional)
1 Tbsp cloves
1 bunch of fresh parsley and Thyme
1 cup white wine
Juice of 1 lemon
2 gallons of water
Place all ingredients on large pot and slowly bring to boil. Reduce to simmer and cook slowly for 1 1/2 hour. Stock should reduce by half. Strain veggies and discard and salt and pepper to taste.
You can also freeze this stock.