1/2 c choppen onion
 1/2 c diced carrots
 1/2 c diced turnip
 1/2 c diced parsnip
 1 c diced celery, plus some inner leaves
 3 sprigs parsley
 2 whole cloves
 1 bay leaf
 1/2 t thyme
 pepper and cayenne to taste
 water to cover
 
 1) saute the onions in a bit of water for a while (original recipe said until
 browned, but since I didn't wait that long - will the onions brown without
 fat?)
 
 2) Add all the remaining ingredients to the pan, bring the stock to a boil,
 reduce the ehat, and simmer the stock, partially covering the pan, for 30
 minutes to 1 1/2 hrs (the longer the better)
 
 3) Strain the broth through a fine sieve, pressing the solids to extract the
 liquids.
 
 Source: Adapted from the Jane Brody Good Food Book.