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maleficent's method is excellent, but whenever I make stock for soups, I omit any kind of spices etc so that my final product is just stock, nothing else. That was you can add whatever you want later.
Also, I cook mine uncovered, do not bring it to a boil (can make the stock cloudy) and add onion to my vegetables.
I would say that it's all a matter of personal taste, just experiment and let us know how it goes!
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