Recipes from the Collection of Mark and Danielle Hughes

Vegetable stocks add substance to soups

You think you know vegetable soup? Shakespeare's Cleopatra with her ``infinite variety'' had nothing on vegetable soup. It can be thick and chunky, light and delicate, rich and smoky or bright and tangy. Vegetable soup can be a meal in itself, an appetizing first course, a soul-satisfying lunch or a warming winter supper.

It starts with stock, of course. But that doesn't mean you need to use meat, or even poultry or fish. With a few tricks, you can coax enough flavor and body out of vegetables themselves to be a fabulous foundation for a truly vegetarian soup.

Here are three vegetable soups, each matched with its own stock. You'll find uses for the stocks that go well beyond the soups.

The light vegetable stock starts with aromatics. Leeks are incredibly flavorful -- just simmer them alone in water, and you're halfway to a good vegetable stock. Add celery, carrots, garlic and herbs, and you have a versatile light vegan stock. Cutting the vegetables into small dice and lightly sauteing them helps them quickly release their flavors.

You can use this stock instead of water to cook rice and grains for a pilaf or for a light risotto. It can be frozen and kept on hand for use in deglazing a saute pan to make a nice little pan sauce for fish or chicken. Or add caramelized onions and sugar and a little white wine and Armagnac, and you've got a luscious, rich soup with layers of flavors.

Another terrific stock comes from roasted vegetables. Toss onions, carrots, celery, garlic and celery root with olive oil and seasoning and roast them until tender and brown. Simmer them with leeks, herbs, mushrooms and potato peel for less than an hour, and you get a rich, brown stock with deep, earthy flavor.

This stock pairs well with grains such as brown rice or bulgur and adds wonderful flavor used as a cooking liquid to poach assertive greens such as cabbage, collards or kale. But perhaps most satisfying is a hearty soup made with dried small white beans, roasted mushrooms, potato and cabbage.

Or you can go for more pure flavor. Here, mushrooms work great. Simmer dried and fresh mushrooms with aromatics to make an appealingly meaty stock that's even more wonderful when pearl barley is added, thickening the stock and giving it body. It's the basis for a soup made with sweet turnips and bright chard, reminding us how intensely flavorful each vegetable can be when handled properly.

Vegetable stocks are quick cooking and achieve maximum flavor, depending on the ingredients, 30 minutes to an hour after coming to a boil.

Once a vegetable stock has finished cooking, strain it immediately through a fine mesh strainer lined with cheesecloth. Letting the vegetables stand in the stock after cooking can cause the stock to lose vibrancy. After straining, however, you may refrigerate or freeze as desired.

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