Here are some of my favorite Soups

This is a recipe for a soup stock that I use in many other recipes.  I make it when I clean out my refrigerator, and I change it somewhat depending on what I have in the produce drawer.  The tomatoes, carrots, and the mushrooms are very important in giving the broth stength, and adding a rich sweetness.

Ingredients

2 celery stalks with leaves
  2 carrots and 2 leeks
  1 medium-sized onion,
     unpeeled, studded with
  4 whole cloves
  2 cloves of garlic, unpeeled
     and lightly crushed
  8 white mushrooms, halved
  2 medium-sized tomatoes,
     quartered
  4 red new potatoes, halved
  8 sprigs of parsley
  2 sprigs of dill
  1 bayleaf
  8 peppercorns
  1 teaspoon coarse salt
  10 cups of water
  For a more asian version of this, I also
  add 5 or 6 sprigs of lemongrass, and
  one whole hot pepper to be added only
  for a short time.
 

Directions

1.  Wash vegetables. Cut celery,
   carrots and leeks into large
   chunks. If using the lemongrass,
   trim it to the tender bottoms. 
   Place all ingredients in large,
   heavy pot.  Bring to a boil;
   reduce heat.  Simmer, uncovered,
   for 1 hour.  Adjust seasonings to  taste. 
   If using the hot pepper add it at this time,
   and tasting often to check for spiciness.
   Simmer 30 minutes.

   2.  Strain broth, reserving vegetables
   for another use, if  desired.

   3.  Cool to room temperature.
   Refrigerate or freeze.

   Note:  Once it is strained and
   cooled, this broth freezes well  for up
   to three months.

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