My own recipie follows - tried and tested factgirl and family.
Basic Vegetable Stock
1 white onion, cut in half
2 bay leaves
½ bunch flat leaf parsley
8 mushrooms, cut into quarters
1 bouquet garni (this is a
little pouch of herbs and spices - in the gourmet section
of the market)
6 carrots, cut in half
10 stalks celery, cut in half
2 small tomatoes, cut in half
all vegetables should be washed but not peeled - even leave the skin on the onion!)
1. In a large stock pot, combine all
ingredients, cover with 5 quarts of cold water, bring to a boil.
2. Reduce to a simmer and cook covered with the lid askew for 2 hours.
3. Strain through a very fine
strainer or cheesecloth lined colander.
Refrigerate up to 6 days or freeze up to 6 months. This can replace
chicken stock in any recipe.
For broth: Season to taste with salt and pepper.
For simple soup: Season to taste with salt and pepper, add
new vegetables and simmer until veggies are done.