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1 to 2 onions (no need to skin, just whack into about 1-inch pieces)
2 to 3 carrots, roughly chopped (no need to peel)
3 to 4 celery stalks, roughly chopped (tops, bottoms and the leaves)
4 to 5 sprigs fresh thyme (or 2 tsp dried thyme)
1 bay leaf
1 small bunch parsley
1 teaspoon whole peppercorns (or 1/2 teaspoon ground black pepper)
1 tsp sea salt (or kosher)
Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips
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