Title: Veggie broth (stock)
 Categories: Digest, Mar95
      Yield: 1 Servings
 
      1 ea Onions
      1 ea Leeks
      1 ea Carrots
      1 ea Celery
      1 ea Apple
      1 ea Garlic
      1 ea Mushrooms
      1 ea Ginger
      1 ea Lemon grass (opt)
      1 ea Peelings & tired old
           Vegetables
      1 ea Parsely
      1 ea Peppercorns
      1 ea Fresh or dried herbs (thyme,
           Dill, allspice)
      1 ea Water to cover by two
           Inches
 
  Cut in big chunks (maybe quarters) a couple onions, leeks, several
  carrots, some celery ribs and an apple. Toss them with several cloves
  of garlic, some mushrooms (old, shriveled ones are the best), a few
  slices of fresh ginger (peel and all), lemon grass is good if you
  have it and a couple sprays of pam. Roast all this is 500 degree oven
  for about 20 minutes until very brown. (This kind of carmelizes them,
  and they develop a sweetness).
  
  After roasting, put them in a stockpot, and add all the peelings and
  trimmings you've saved up. plus any veggies you've had around long
  enough they're beginning to look a little tired. (Or fresh ones,
  too!) A bunch of parsely is nice, peppercorns, sprigs of dried or
  fresh herbs (thyme is especially good), maybe some dill seeds, a
  couple of whole allspices, and enough water to cover everything by 2
  inches.
  
  Bring to a boil, simmer for 20-30 minutes (I've let it go a lot
  longer, too), fish out the vegies, strain, and you have great stock
  for soup, sauteeing, cooking pasta or rice and whatever else.
  
  The great thing about this, is the recipe really doesn't matter, just
  the main principles. Use whatever vegies you've got and like (or get
  rid of some you don't). The roasting and the apple (or pear) seem to
  be key. The rest is pure invention.