====== Vegetable Stock ======

===== Ingredients =====

  * 1 tablespoon olive oil
  * 1 large onion
  * 2 stalks celery, including some leaves
  * 2 large carrots
  * 1 bunch green onions, chopped
  * 8 cloves garlic, minced
  * 8 sprigs fresh parsley
  * 6 sprigs fresh thyme
  * 2 bay leaves
  * 1 teaspoon salt
  * 2 quarts water

===== Directions =====

  - Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
  - Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves.
  -  Cook over high heat for 5 to 10 minutes, stirring frequently.
  - Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
  - Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?