Does anyone have any neat tricks for making flavorful vegetable stock? I excel at meat stocks but my vegetable stock seems to lack flavor so I tend to buy it. Also, what ratio of vegetables to water do you use? Length of time, method, etc.
I am not vegetarian anymore, but my daughter and many other family members are -and I still eat vegetarian about 2 or 3 days week. I eat mostly soups for daily lunches and I really prefer homemade stocks for them. Do you have a favorite stock recipe that is versatile enough for a variety of soups?