1 whole yellow onion

1 shallot

2 garlic heads

4 sprigs green onion

2 carrots

3 inches ginger

6 crimini mushrooms

4 stalks celery

2 sprigs rosemary

2 sprigs sage

3 sprigs thyme

2 whole bay leaf

teaspoon whole peppercorns

sea salt

1. Chop washed vegetables

2. Simmer on low vegetables, herbs, pepper and salt with 12 cups of water for 1 hour

3. Strain, salt to taste and serve