In article >,
Katra > wrote:

> Anyone have good hints for veggie stock? I've never made it by itself.
> When I make meat stock I always add at least onion, garlic and celery,
> especially when making bone stock. Bones boiling by themselves smell
> funky.

Onions, garlic, celery, carrots. Herbs. Lots of herbs.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"