Intro: *Makes about 8 pints. Vegetarian cooking presents a problem when it comes to stock. In the absence of poultry, fish or meat, it is difficult to prepare a rich, foundation stock. Vegetable stocks tend to be comparatively weak and lack robustness. **Additives: The custom has been to add monosodium glutimate to vegetable stock. Another popular vegetable stock employs the peppery bite of white radish to impart body in it. ***Tip: With my colleague Gordon Wing, I have experimented and found that cooking the vegetables in oil before simmering helps to impart flavor to the stock. Gordon suggests using dried Chinese mushrooms to add richness and depth. If you find the portions too large for your needs cut the recipe in half.

Soak Mushroom: If you are using the dried mushrooms, soak them in warm water for 20 minutes. Drain, squeeze out any excess liquid, and coarsely chop the mushrooms, caps and stems.

Chop: Coarsely chop the carrots, celery, and onions. Wash cut, and discard the green part of the leeks, and coarsely chop the white portion. Peel the shallots but leave them whole. Cut the Ginger into diagonal slices, 2-inches by 1+1/4- inch. Peel Garlic and lightly crush.

Saute: Heat a large saucepan or wok over moderate heat and add the oil. Put in the scallions, ginger, garlic, and shallots, and stir fry for 1 minute. Then add the carrots, celery, leeks, and onions and continue to cook for 5 minutes. Do Not Scorch. Put all the vegetables and the rest of the ingredients into a very large pan. Cover them with the cold water and bring it to a simmer.

Using a large, flat spoon, skim off the foam as it rises to the top. This will take about 5 minutes. Bring the stock to a boil. Reduce the heat to moderate and simmer for about 2 hours.

Strain the stock through a large colander, then through a very fine mesh strainer. Let it cool thoroughly. Transfer to containers and freeze.