Make a vegetable stock for soup.
- 450 g mixed chopped vegetables (carrots, celery, leeks, onions and mushrooms)
- 1 clove garlic
- 6 black peppercorns
- 1 bouquet garni
- 1.2 l water
- Put all ingredients in a large saucepan, cover with the water, and bring to the boil.
- Simmer gently for 30 minutes, skimming any froth off the surface with a slotted spoon now and again.
- Strain the stock and cool it completely before refrigerating.