Created by Derf on January 29, 2012
Step 1: Melt the butter in a large saucepan; brown the veggies in the butter. Add all the other ingredients and cover with water; bring to a boil; cover and simmer for two hnours.
Step 2: Strain off the liquid and leave to cool. The stock will keep in the frige for a few days, but I like to freeze it for future use unless I need to use it right away.