1/2 c Onion; chopped
1/2 c Carrots; diced
1/2 c Turnip; diced
1/2 c Parsnip; diced
1 c Celery, plus some inner leaves; diced
3 Parsley sprigs
2 Whole cloves
1 Bay leaf
1/2 ts Thyme
Pepper and cayenne; to taste
Water; to cover
Saute the onions in a bit of water for a while (original recipe said
until browned, but since I didn't wait that long - will the onions
brown without fat?)
Add all the remaining ingredients to the pan, bring the stock to a
boil, reduce the heat, and simmer the stock, partially covering the
pan, for 30 minutes to 1-1/2 hours (the longer the better).
Strain the broth through a fine sieve, pressing the solids to extract
the liquids.
Source: Adapted from the Jane Brody Good Food Book
