Put all ingredients into a saucepan. Cover generously with water and
bring to a boil. Simmer, half-covered, for about 1 hour, then strain.
Other vegetables and flavorings, such as leeks, thinly pared lemon
rind and allspice berries, can be added. Peelings from well-scrubed
potatoes also give a particularly pleasant flavor to vegetable stock.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias
