E.T.That stock recipe sounds wonderful. I know that he's persona non grata now, but the Frugal Gourmet (aka Jeff Smith) did a lot of great cooking on his program. I remember also his tip about using the onion skins to color the broth, and I find it a very nice way to make the soup look more interesting. (Remove the skins before serving the soup!).
He also did a deep-dish Chicago-style pizza to die for.
Maggie