Instructions: Serves 4.

A San Jose cooking teacher passed on a recipe for rich vegetable stock.

Seasoned, it becomes a tasty clear broth on its own.

Heat oil in large pot over medium-high heat. Add onion, stirring to coat, and cook 5 minutes, adding water as needed to prevent browning. Add celery, bay leaf, carrot, turnip, cabbage and parsley. Cook, stirring, 2 minutes. Add water. Bring to boil, lower heat to medium and simmer 1 hour.

Strain through colander, pressing to extract flavor. Discard solids. Season to taste with salt and pepper.

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