1    Onion

      2    Garlic cloves

      1    Celery stalk

      1    Carrot

      1    Bouquet garni

  Put all ingredients into a saucepan.  Cover generously with water and bring
  to a boil.  Simmer, half-covered, for about 1 hour, then strain.
  Other vegetables and flavorings, such as leeks, thinly pared lemon rind and
  allspice berries, can be added.  Peelings from well-scrubed potatoes also
  give a particularly pleasant flavor to vegetable stock.
  Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
  0-394-57123-1 Typed for you by Karen Mintzias