Instructions: Heat the butter or oil in a wide pot, add the vegetables, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15-20 minutes. Pour in the 8 cups water and bring to a boil; then simmer, patially covered, for 30-40 minutes. Pour the stock through a sieve and press out as much of the liquid as possible. Use as is, or reduce it further for a richer flavor. Taste and season with more salt if needed.

NOTES: No one flavor dominates in this complex, full-bodied stock, so it can be used unobtrusively in simple soups... or as a broth in stews and rice dishes. The proportions are roughly 7 cups vegetables to 8 cups water to yield 4 to 6 cups stock, depending on how long it is cooked or reduced.

Use different vegetables from those listed if they would better compliment the dish in which the stock will be used.

Comments: In this chapter of the book, the author discusses stock ingredients and their properties, so that one may make substitions with confidence. She lists the must-haves and the never-use. The stock is my standard and favorite.

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