I tried to do a search to see if this topic's been covered before, but came up empty. So my question for the V&V Board is: How do you make flavorful vegetable stock, and do you have any special tips or techniques?
Last week, I had an asparagus soup at the vegan restaurant "Loving Hut" in Naples, FL. This was not much to look at (the broth actually reminded me of dishwater) but the flavor was out-of-this-world. It was so great, in fact, that my carnivorous (and initially reluctant) dining companion asked if we could return for lunch the following day.
I've made a lot of veg stocks in my life, but this one really rocked it. It tasted like summer in a bowl. I would eat that broth every day, if that was an option.
So, dear friends, please share any ideas/tips/techniques/recipes/thoughts that you have regarding vegetable stock. And thanks for sharing!