Created by dienia b on March 6, 2023
Step 1: In stockpot
Step 2: Over medium heat, melt the butter.
Step 3: Add the onions and cook for 5 minutes, or until lightly browned.
Step 4: Add leek, carrot, celery, mushrooms,potato, and 1/3 cup water of the water.
Step 5: Cover and cook, for 5 minutes, or until vegetables are slightly tender.
Step 6: Add the remaining water, the garlic, peppercorns, thyme, bay leaf, parsley, and salt.
Step 7: Bring to a boil, reduce the heat to low, and simmer, uncovered for 2 hours.
Step 8: Strain the stock through a fine-mesh sieve into a bowl and let cool.