4 carrots, washed and cut into large pieces

2 large leeks, well-cleaned and cut into large pieces

2 large sweet onions, quartered

1 stalk celery, chopped

5 whole cloves

Pinch dried red pepper flakes

2 cups sliced fresh button or other fresh mushrooms

9 cups water

Put all the ingredients in a large pot and bring to a boil; reduce heat and simmer, covered, for 45 minutes. Strain the broth for a clear stock. Can be refrigerated for 2 or 3 days, or frozen for 3 months.