Basic Guidelines For Making Vegetable Stock

1. First choose the ingredients to reflect the soup in which the broth is being used.
2. A general guideline for making vegetable broth is to use about 8 to 12 cups of vegetables cut into pieces no bigger than 1 inch.
3. Put these with 2 quarts of cold water in a large nonreactive pot with no more than six different herbs.
4. Bring to a boil over high heat, then lower the heat and simmer for 30 to 45 minutes.
5. Straini and use as is or concentarte the flavor by simmering to the desired strength (by taste).