Instructions: Peel and quarter onion; peel and wash carrots and celery and cut in large pieces. Put potato peels and all other vegetables into a large pot with water, parsley and garlic. Simmer on low for at least 1 1/2 hours, until all vegetables are soft. Add water as it evaporates, keeping everything covered. For a clear broth, simply drain off liquid and correct seasoning.

Variations on this broth may be made easily by adding other vegetables in small amounts, or by seasoning with herbs such as bay leaf or sweet basil. The basic broth should be fragrant, light brown in color and delicious to taste all by itself. But it can be used as a base for a number of soups.

By adding 1 1/2 tablespoons olive oil, 1/2 bay leaf, about 16 garlic cloves, 1/4 teaspoon thyme and a pinch of sage, you can make garlic broth. Simmer slowly for 30-45 minutes, then discard garlic cloves and bay leaf. This again makes a base for other soups.

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