On Thu, 15 Apr 2004 04:08:21 GMT, (ShantiP1) wrote:

I just use what I would use in chicken stock, sans the chicken, i.e. lots of
celery, onion, garlic, bay leaf, carrots, peppercorns and salt. Works great.
To give it some color, you can brown the veggie a bit in some olive oil to
caramelize them and the add some boiling water and that will give some color to
the stock.

Using some brown onion skins in the stock will also lend color.