3 leek tops
 1/2 lb. old mushrooms, rinsed and quartered
 3-4 carrots, rinsed and cut in 2″ segments
 1 baked potato, cut in big chunks
 5-6 stalks celery, in 2″ segments
 3 small onions, peeled & quartered
 3 whole cloves garlic, peeled
 1 bay leaf
 
 I put all of this in a large stock pot ran in enough water to cover it
 my 2 inches, brought it to a boil and let it simmer for 2+ hours, then I
 strained it and put it in a smaller pot and let it boil for about 30-40
 minutes until it was reduced to 60% of original volume.  This is the
 darkest, best smelling stock I have ever made.  I can't wait to try it
 out.

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