I've posted my veggie stock recipe for those that are interested in making stock from scratch. Don't be limited by the ingredients I use here. You can always add more based on what you're making (i.e. seeds from a squash if you're making a squash soup, mushrooms if the stock will go in porcini risotto, etc.) I like to keep it simple because I usually don't know what I'll be using the stock for in advance.