Bring to a boil, then reduce heat and simmer for an hour. Stir occasionally to prevent sticking. When it is done, remove the pot from the stove and strain the stock, making sure to mash the vegetables to get out all of the liquid. I usually freeze the broth in two-cup portions. I use the broth as base for everything from risotto to soups.
\\\ 92 \\\
The LJ group, pollanesque, went inactive in 2012 but its archive remains live and searchable by topic. To see the original post of this recipe, go to http://pollanesque.livejournal.com/47141.html