In article >,
Miche > wrote:

> 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

Basil? Oregano? What about other veggies or peels? :-)
Carrots make sense, but not overdone. They tend to take over...

I may just have to play with this. <G>

K.

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