Title: Basic guidelines for making vegetable stock
 Categories: Soups
      Yield: 8 Servings
 
      2 qt Cold water
      8 c  Vegetables; cut into 1"
           -pieces
 
  First choose the ingredients to reflect the soup in which the broth is
  being used.  A general guideline for making vegetable broth is to use
  about 8 to 12 cups of vegetables cut into pieces no bigger than 1
  inch. Put these with 2 quarts of cold water in a large nonreactive
  pot with no more than six different herbs. Bring to a boil over high
  heat, then lower the heat and simmer for 30 to 45 minutes. Strain and
  use as is or concentarte the flavor by simmering to the desired
  strength (by taste).
  
  When using dried herbs, lessen quantities by one-half to two-thirds
  but always add *to taste*
  
  vegetable:      carrots, celery, potatoes, winter squash, summer
  squash, chard, kale, tomatoes, mushrooms, eggplant, lettuce, green
  beans, celeriac
     When available use: fennel bulbs, asparagus, peas herbs (limit 6):
      basil, bay, borage, garlic, garlic chives, hyssop, lovage,
  morjoram, oregano, parsley, sage, savory, thyme spices (limit 2)
     coriander, cumin, cardamon, fennel seeds, whole cloves, cinnamon
  Reprinted in Maggie Oster's Herb Garden (1993:36) NY: MacMillan