Instructions: Warm the oil in a large, heavy bottoms saucepan. Add garlic, saute for 2 minutes. Remove garlic. Add the remaining ingredients. Cook, stirring constantly, until softened but not browned.

Add the water and bring just to a boil. Reduce heat immediately, cover and simmer 90 minutes. Let cool (30 minutes).

Return the pan to the heat and simmer for 15 minutes.

Strain the stock and return to the pan. Discard the solids. Boil rapidly until reduced by half, then use as needed or let cool and keep in the refrigerator for up to 3 days. Broth may be frozen (1 cup containers) for at least 3 months.

VARIATIONS:
* Replace some vegetables with trimmings stored in the refrigerator for 3 to 4 days. Fennel stalks, fronds and outer leaves; leek greens; older celery; tips and tops from parsnips or carrots, etc.

* Omit the fennel. Add whole fennel seed to taste.

TIP - avoid starchy vegetables like turnips, rutabagas and potatoes when making a pale (nearly color free) broth.

Yield: 5 cups

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