Heat the butter in a large stock pot. Add the onion, garlic and herbs and cook briskly over a medium flame until the onion and garlic are softened (stirring occasionally). Add the vegetables, rest of ingredients and 1 cup of water, bring to a boil, cover and cook for 20 minutes at a low simmer. Pour in the remainder of the water (11 cups) and bring to a boil. Cover again and cook at a simmer for 2-3 hours. When done, pour into a strainer and strain out vegetables. Let stock cool, cover and refrigerate until use.
This stock freezes well. Enjoy!
"For each of us there is some mission in life if we but find it. All have some definite thing to do, something for which they have been created; and only the doing of this thing will justify their existence here on earth. If we come into the world and occupy space and time without giving back for this privilege, we have not justified ourselves, and our lives in the end are barren." ~ Hay