Monday, 5 March 2012

Diets Don’t Work Shopping Does!...”

Diets Don’t Work Shopping Does!...”
The last time I was on a diet I was 12 years old, on the fashionable ‘milk, fish and eggs’ diet.   It took me a while…. But I finally figured out what works for me.  Think as food like ‘shopping’, how much does the item cost, do I really need it?  Can I find a better deal?  When you run out of money you can’t shop anymore!....
By:  Chef Margie Arosh
One of the most frequent questions I am asked is how to lose weight.  There are no magical solutions.  Actually the question should be, how do we start eating better foods, deal with this world of “super sizing”, stop skipping breakfast, resist all those fast-food lunches, start a walking program and stick with it?   
In my lifelong struggle for weight loss I have learnt that either I control the food or the food controls me.  Weight loss can only happen when one REALLY decides they want to make a behavioral or lifestyle change.
I started by making small changes and set up some rules.
Rule 1:  Look at food differently.  Stop for a moment and think before you eat.  This moment can help you make a wiser choice. 
Rule 2:  If the bad food is not in the house you cannot eat it.  While at the supermarket take the time to read food labels.  Choose groceries carefully.  At times I am horrified by the amount of fat in some products and I immediately put it back on the shelf.  
Rule 3:  Pay attention to your portion size.  After plating your meal, put away the leftovers.  If the temptation is not in front of you won’t eat it.  Rule 4:  Walk much as you can. The reward is that gradually you will start to feel and look better and you will continue to live with these new habits.
Greek Tilapia with Tomatoes, Artichokes & Kalamata Olives


·       1 medium onion, thinly sliced
·       4 tablespoons extra-virgin olive oil
·       8 garlic cloves, finely minced
·       1/3 cup dry white wine
·       1 (9-oz) package frozen artichoke hearts, thawed and drained or
·       1 can artichoke hearts
·       4 medium tomatoes cut into wedges
·       ½ cup pitted Kalamata olives, coarsely chopped 
·       1 tablespoon capers (optional)
·       1½ teaspoons kosher salt
·       ½ teaspoon freshly ground black pepper
·       2 teaspoons Greek oregano
·       4 tilapia or any firm white fish fillets
·       The zest of 1 lemon finely grated
·       ¼ cup water


Preheat oven to 375 degrees.  Over medium high heat in a wide sauce pan, sauté onion in 2 tablespoons of olive oil, until softened and golden, about 5 minutes.  Add half of the garlic and cook, stirring, 1 minute.  Add wine and boil down for 2 minutes.  Add artichoke hearts, tomatoes, olives, capers, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper, 1 teaspoon oregano and bring to a medium simmer, stirring occasionally for about 10 minutes or until ½ the liquid is reduced.  Taste to adjust seasoning.

Meanwhile, season fish with salt & freshly ground pepper.  Stir together lemon zest, 1 teaspoon oregano, remaining garlic and remaining 2 tablespoons olive oil and brush on both sides of fish.  Place fish into a 13- by 9- by 2-inch glass or ceramic baking dish and bake for 10 minutes.  Remove from oven and spoon sauce around fish.  If the sauce is thick add the ¼ cup of water.  Lightly drizzle fish with liquid from sauce.  Return to oven for 5 – 8 minutes or until fish is just opaque and cooked through.

Serves 4

Monday, 20 February 2012

Beyond Food: By Doris Strub Epstein
Chef Margie Arosh; Beyond Food

By Doris Strub Epstein

Master Chef and food writer,
Margie Arosh, has turned her passion
and expertise for food into an
extraordinary experience benefitting
special needs Jewish adults and that
has become for her, a passion. “It is
one of the greatest gifts that food has
given me,” she says emotionally.

Kadima is a special needs
organization for Jewish adults
based at Beth Emeth Synagogue
and directed by Marcel Cohen. For
three years, once a month, Margie
has taught a cooking class especially
designed for them, incorporating also
arts and crafts and music. About 45
to 55 come. They are all ages. Ninety
per cent are middle-aged, some with
severe autism.

“We tie in Jewish holidays with
food. Or it could be a pizza party,
something fun for them. For instance
for Tu b’Shvat we talked about trees,
fruits and vegetables. I always make
a pot of soup. This time it was
mushroom –barley. We made a huge
salad with all kinds of vegetables.
They learned how to make bruschetta
and salad dressing without a spoon.
For dessert, pre -made tart shells with
a whipped cream and pudding filling
with fresh, cut-up fruit. They weren’t
allowed to eat it till they showed it to
me,” she said laughing.

Through the food, Margie connects
with all of them. She greets them with
hugs and kisses. “One woman with
autism, never spoke. You should see
how she communicates now. She’s
coming out of her shell.” Over and
over, Margie delightedly listed the
changes she has seen. “They have a
feeling of accomplishment and they
have fun. This is the power of food,”

she says. It’s also the power of Margie
who knows how to connect with them
through her warmth, enthusiasm and
heartfelt caring. “I wish I could do
it every day,” she says emotionally.
Every session ends with the singing
of O Canada and Hatikva.

Margie brings a unique. delicious
dynamic to cooking. “I was inspired
by my Spanish Moroccan mother. I
combine that with my French culinary
education and season it with lots of
nutrition and many years of cooking
with love.”

She was born in Canada one year
after her parents emigrated from
Tangiers in l961. The Benmergui
name became well known because
her father was a leader in the then,
new Sfardic community. He was
one of the founders of Petah Tikva
Synagogue, and Or Hemet Sfardic
School. Margie attended Etz Chaim

and Bais Yaacov schools. “ I‘m a
fusion of Sfardic and Ashkenaz,” she
says. “My food reflects that.” She
spent a year in Israel obtaining her
Israeli bagrut, high school degree and
falling in love with Israel.

Teacher, mother of two, work
in food/baking family business, 20
years passed. “But I always cooked
a lot.” Accidently she found an
ad about George Brown College’s
cooking school. Days later she was
registered. This was followed by a
rigorous apprenticeship with a well
known Jewish caterer in the finest
food venues.

In 2006, Margie’s Kitchen was
born. Soon after, she began writing a
weekly food page in Shalom Toronto
which is far more than food. You’ll
find history, nutritious tips, cultural
insights as well as her special recipes
that combine to create Margie’s

Chef Margie Arosh

special ta’am.

About her work with Kadima, she
says, “I want to expand. I’m ready to
go anywhere there are disadvantaged
adults and children. I’ve discovered
I have a gift for this. I see what joy
I bring.”

Margie’s Easy Berry Tarts


12 frozen small tart shells

250 grams dairy or parve whipped

1 package vanilla pudding mix

Strawberries, blueberries for


Preheat oven to 375 degrees.

Prebake tart shells for 10 – 15
minutes until lightly golden.

Remove from oven and let cool
completely before filling. Prepare
the pudding according to package

directions. Whip the cream until
it comes to a stiff peak. Carefully
stir or fold to combine equal parts
of the whipped cream and pudding.
Garnish the tarts with the berries and

Serves 12

Margie’s Mushroom Barley Soup


1 large yellow onion finely

2 medium diced carrots

2 medium diced celery stalks and
leave 500 grams assorted chopped
2 cloves of garlic minced
4 tablespoons of olive oil
2 bay leaves
1 tablespoon finely chopped fresh
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground black
1 cup dried pearl barley
8 cups chicken stock or water + 3
tablespoons chicken soup powder
In a large stock pot, sauté the onion
with the olive oil over medium heat
until the onions are translucent, 3-4
minutes. Add the carrots and celery,
sauté 5 minutes. Add the mushrooms
herbs, salt, pepper and stock. Bring
to a boil, then simmer from 1 to 1 and
a half hours, stirring periodically. If
the soup is too thick add more water.
Remove the bay leaves and taste to
adjust seasoning before serving.
Serves 6 – 8
To discover Margie’s blog,
For her recipes,

Addicted to Chocolate!

Addicted to Chocolate!
An undeniable force of temptation, many of us crave it, battle our willpower over it, justify eating it by saying, “It’s nutritious, it has anti-oxitdants”!!  Well not exactly all chocolate...  My name is Margie and I am addicted to ‘Mars Bars!!
By:  Chef Margie Arosh
From anti-depressant to aphrodisiac to blood thinner do we need any more excuses to eat chocolate?  And as for the myths that it will give you acne or is high in caffeine, they are simply not true.  You would have to eat 12 chocolate bars to equal the amount of caffeine in one cup of coffee.  It is no wonder that chocolate is one of the most loved foods in the world.
Chocolate is produced from the seeds of the tropical cacao tree.   The anti-oxidant rich nibs inside the seeds are roasted, ground and liquefied, resulting in pure chocolate liquor. To this vanilla and sugar are added and it is ‘conched’-or pressed, cooked and then ‘tempered’.  Tempering chocolate is done by cooling the chocolate in several stages. This allows the cocoa butter to stabilize and produces a snap and shiny finish. This is very important in the making of handmade chocolates, truffles and chocolate dips.  White chocolate is not really chocolate as it does not contain any cocoa solids.  Sugar and milk are added to cocoa butter to make this delectable treat.
As a student at George Brown I was taught how to make warm Chocolate Molten Lava cakes.  It was love at first sight!  The decadent chocolate oozing out of a warm cake it was heaven….  
Chocolate Molten Lava Cakes
·       8 ounces bittersweet or semisweet chocolate, chopped
·       3/4 cup (1 1/2 sticks) unsalted butter
·       5 tablespoons sugar
·       Sugar or cocoa for dusting ramekins
·       3 large eggs
·       3 large egg yolks and whites separated
·       1/3 cup of all purpose flour
·       1 teaspoon pure vanilla extract
·       8 squares of bittersweet or your choice of chocolate

Preheat oven to 375°F. Generously butter eight 3/4-cup soufflé dishes or custard cups. Sprinkle inside of each dish with sugar or cocoa powder.
Stir chocolate and butter in heavy medium saucepan over low heat until smooth or melt together in the microwave.  Remove from heat.  Using electric mixer, in a large bowl beat eggs, egg yolks, vanilla and 5 tablespoons sugar until thick and pale yellow, about 10 minutes.  In a separate very clean bowl, using a mixer or by hand whish egg whites until frothy and stiff.  Slowly drizzle and fold in warm chocolate mixture into egg mixture.  Slowly fold in flour and carefully fold in egg whites.
Fill each ramekin 2/3 full and push Chocolate Square down in the centre.  
Place soufflé dishes on baking sheet.  Bake cakes uncovered until edges are puffed and slightly cracked but center of each moves slightly when dishes are shaken gently, about 15-20 minutes.  To de-mold, run a sharp knife around the outside of the cake and invert carefully over a plate.  Serve with berries and whipped cream.
Yield: 8 Cakes

Double Chocolate Brownies
·       ½ cup or 1 stick unsalted butter
·       5 oz (140 grams) unsweetened chocolate, coarsely chopped
·       2 cups sugar
·       2 tablespoon cocoa powder
·       1 teaspoon vanilla
·       1/4 teaspoon salt
·       3 large eggs
·       ¾ cup all-purpose flour
·       3/4 cup semisweet chocolate chips

Preheat oven to 375°F. Butter or spray an 8 inch square baking pan.  You may also line pan with parchment or foil, allowing it hang over ends of pan for easy removal.  Grease parchment or foil well.
Melt remaining butter with chocolate in a large bowl set over a pan of barely simmering water, stirring until smooth.  Remove bowl from heat and whisk in cocoa, sugar, vanilla, and salt (mixture will be grainy), then add eggs 1 at a time, whisking after each addition until batter is smooth.
Slowing stir in flour, add chocolate chips to batter, stirring until just combined.
Spread batter evenly in baking pan and bake in middle of oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes (do not overbake).
Cool in pan on a rack 5 minutes, then carefully lift brownies from pan by grasping both ends of foil and transfer to rack to cool 10 minutes more. Cut into 16 squares and lift brownies off tray with a spatula.
Yield: 16 Brownies

The Benefits of Barley…

“The Benefits of Barley”… Think barley's just for soup?  You're in for a delicious surprise! A winner in the world of grains, jam packed with nutrition.  It fills our beer bottles and feeds our animals.  With a delicious satisfying nutty flavor, chewy texture, it lends itself to hot and cold dishes alike. 

By: Chef Margie Arosh

One of things I always found most confusing is what type of barley to buy. Whole-grain barley requires considerable soaking and cooking but contains the most nutrients and texture.  However, the most popular type for cooking is Pearl or “Hulled Barley” that has the inedible, fibrous outer hull removed by a steam process or polish known as "pearling", yet it still considered a whole grain.

Eating whole grain barley can help regulate blood sugar for up to 10 hours after a meal.  The reason being is that barley contains both soluble and insoluble fibers.  The insoluble fiber slows the absorption of glucose into the blood stream.  The result is a feeling of fullness that also may help control weight.  It is also low on the Glycemic Index.  Foods low in Glcemic Index assist in the prevention of type 2 diabetes and assists in blood sugar and blood cholesterol control.

Barley is one of the richest sources of dietary fiber.  Adding whole grains to your daily diet will add tremendous health benefits and is a great alternative for rice and potatoes.

Pearled barley takes 45 minutes to cook. Whole grain barley takes longer, about 2 hours—but exceeds the pearled variety in nutritional value.  When cooking barley for salads treat it like pasta.  Boil in salted water until slightly tender or ‘al dente’, with a little bite to it.  Strain and rinse in cold water.  Barley can be made into risottos or pilafs or added to soups and stews.

Greek Barley Salad


·       1 cup pearl barley
·       3 cups water
·       1 cup finely chopped green onion
·       1/4 cup finely chopped fresh parsley
·       2 medium tomatoes finely chopped
·       1 red bell pepper, finely chopped
·       1 cup of crumbled feta cheese (optional)
·       2 teaspoon Kosher Salt
·       ½ teaspoon freshly ground black pepper
·       1/3 cup olive oil
·       2 tablespoons fresh lemon juice
·       2 tablespoons red wine vinegar
·       1/2 teaspoon dried oregano

In medium saucepan bring water and 1 teaspoon salt to a boil.  Add barley and return to boil.  Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.  Combine olive oil, lemon juice, vinegar, oregano, remaining salt, and pepper.  Pour over hot cooked barley.  Cool to room temperature.  Gently stir in onions, parsley, tomatoes, bell pepper and feta cheese.  Taste to adjust seasoning and serve salad chilled or at room temperature.
Yield:  6 servings
Barley Mushroom Pilaf
·       1/2 cup sliced fresh button mushrooms
2 tablespoons olive oil
1 package (14 g) dried shiitake or dried porcini mushrooms
·       1 cup of boiling water
·       1 onion, finely chopped
·       2 cloves garlic, finely minced
·       2 cups pearl barley
·       3 cups chicken stock
·       2 tablespoons chopped fresh parsley
·       2 tablespoons grated fresh Parmesan cheese  (optional)
Steep dry mushrooms in a cup of boiling water and set aside for 15 minutes.  Place olive oil in a heated saucepan, add onions and garlic and sauté over medium heat until slightly softened.  Add mushrooms and sauté for 3 to 5 minutes.  Add barley, dry mushrooms, strained mushroom liquid, stock, salt and pepper.  Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.  Let stand covered for 5 minutes and stir in parsley and parmesan, taste to adjust seasoning.
Yield: 6-8 servings.

Tuesday, 3 January 2012

“Potatoes the Perfect Winter Food!”

Despite being nutritious and delicious any way you cook them, the humble potato always struggled for the praise and recognition it deserved.  From the time of their discovery by the Europeans in South America (not Ireland!) in the mid 1500’s they were not accepted as a food by France until 1780….

By: Chef Margie Arosh

During the famine following the Seven Years' War the potato was made popular to France by Frenchman, August Parmentier.  He set up ‘Potato Soup Kitchens’ to help the poor in Paris.  He was recognized by the government for his work and the famous potato soup ‘Potage Parmentier’, was named after him.  It is said that Ben Franklin dined at Parmentier's home and was treated to course after course of potato-based dishes, up to and including a potato-based after-dinner liqueur.
Potatoes got a bad rap due to our love of deep frying them or topping them with high fat ingredients.  Potatoes are 80% water and are a good source of vitamins, minerals and fiber, especially if you eat the skin.  One medium plain potato has only about 100 calories   
Did you know that Potatoes have more ‘Potassium” than any other vegetable even more than bananas?  One potato has almost 900 milligrams, which is about 20% of what you need every day.
When I’m not in the mood to cook and I need a fast satisfying dinner, I turn to my all time favorite recipe, ‘Roast Chicken and Potatoes’.   Simply combine the ingredients in a pan and roast until crispy and delicious!!

Margie's Roast Chicken & Potatoes

  • 6 medium peeled or unpeeled red potatoes, well scrubbed, cut into wedges
  • 2 large onions cut into wedges
  • 4 tablespoons extra-virgin olive oil 
  • 1 tablespoon paprika
  • 5 garlic cloves, finely chopped or pressed
  • 1 chicken whole or cut into pieces
  • 1 teaspoon each kosher salt & freshly ground pepper
Preheat oven to 375°F.  Place chicken, potatoes and onions in a large roasting pan and sprinkle generously with salt and pepper.  Mix the olive oil with the garlic and paprika in a small bowl and combine well with the chicken, potatoes and onions.
Place chicken uncovered in oven and roast for up 90 minutes.  Rotate the pan after one hour for even cooking and continue roasting until skin is crispy and golden or an instant-read thermometer inserted into the chicken thigh registers 165°F.
Taste to adjust seasoning and enjoy!
Servers: 4 - 6

Tuesday, 13 December 2011

“The Chanukah Doughnut, Sephardic or Askenaz?

For eight days Ashkenazi and Sephardic Jews worldwide will celebrate the miracle of Chanukah with “oil’.  They will light the Menorah and fry foods with it but how did a doughnut become part of the Chanukah tradition?

By:  Chef Margie Arosh

The Israeli word ‘Sufgania’ is derived from the Greek word ‘Sufgan’, meaning "puffed and fried and is the most popular Chanukah doughnut today.  These doughnuts were originally introduced to Israel by the Sephardic immigrant community and are called ‘Schvinge’ in Arabic and ‘Binuellos’ in Spanish.  As wheat was plentiful in the Mediterranean region fried honey treats were often made for made for celebrations.
Culinary historians have traced the origin of ‘Bimuelos’ (Spanish doughnuts) to the Marrano Jews of Spain.  The Inquisitors spies thought they could uncover Jews by watching what they ate — or didn't eat.  During Chanukah one of the suspected foods was Bimuelos, their distinctive odour when fried helped the Inquisitors' spies sniff out the homes of secret Jews.
Historically Ashkenazi Jews celebrated Chanukah with ‘Latkes’ as potatoes were plentiful in Russia and Poland.  Both cultures used what was available to them, fried it up, and served it on Chanukah and both cultures came up with ways to enhance the appearance and taste of their dishes; sour cream and applesauce for the latkes; jam and sugar for the doughnuts.
Today we all can enjoy the best of both the Ashkenazi and Sephardic worlds in celebrating this joyous holiday.  

Sufganiyot – Israeli Doughnuts
·       1 package dry yeast
·       4 tablespoons sugar
·       ¾ cup lukewarm milk or warm water
·       2 ½ cups all-purpose flour
·       pinch of salt
·       2 large eggs
·       2 tablespoons (1/4 stick) butter or margarine softened
·       apricot or strawberry preserves
·       powdered sugar
·       canola oil for deep-frying

Mix together the yeast, 2 tablespoons of the sugar, and the warm water or milk.  Let sit to make sure it bubbles.  Sift the flour and mix it with the remaining sugar, salt, eggs and the yeast mixture.
Knead the dough until it forms a ball.  Add the butter or margarine. Knead some more, until it is well absorbed, about 10 minutes or until it is smooth and soft and bounces back when poked with a finger.  Add more flour as necessary.  Place the dough in a lightly oiled bowl and cover with plastic wrap.  Set in a just warmed oven to rise until doubled, approximately 1 to 1 1/2 hours or let rise overnight in the refrigerator.
Roll out the dough to a thickness of 1/8 inch.  Cut out the dough into 20 rounds with a juice glass, or any round object about 2 inches in diameter.  Cover the rounds with plastic wrap and let rise for another 15 minutes.
Heat 2 inches of canola oil over medium- high heat to 375°.  Drop the doughnuts carefully into the hot oil, about 5 at a time.  Turn to brown on both sides, about 40 seconds.  Reduce the heat while frying if they brown too quickly.  Drain on paper towels.    When cool enough to handle, using a syringe inject with your favorite jam and dust with powdered sugar.
Yield:  20 Doughnuts
“Bimuelos” – Moroccan Doughnuts

·       2 packages dry yeast
·       2 tablespoons sugar
·       2 -3 cups warm water (add as necessary for a sticky dough)  
·       4 cups flour
·       ¼ teaspoon salt
·       Canola Oil For Deep -Frying

Dissolve the yeast and sugar in a cup of warm water and allow to stand 10-15 minutes or until it froths.  Place flour and salt in a large bowl and add yeast mixture.  Gradually add more water and beat vigorously for about 10 minutes, until smooth and elastic yet quite sticky, almost batter like.  Add water as necessary.  Cover with a damp cloth and allow to rise in a warm place for at up to 3 hours or double to triple in size.
 While heating an inch or more of vegetable oil in a wide heavy pot, begin preparing the doughnuts. Dip your hands in water, and pull off a piece of dough about the size of a small plum. Use your fingers to make a hole in the ball of dough, stretch the hole wide to make a ring, and place the dough in the hot oil.  Be very careful not to drip any water into oil.  Repeat with the remaining dough, wetting your hands as necessary to keep the dough from sticking as you work with it. (You may also wet your hands with oil).
Fry the bimuelos until lightly golden, turning once.  Remove and drain excess oil on a plate lined with paper towels.  Make the fritters in batches.  Toss with sugar and enjoy!
Yield: 30 small doughnuts

Tuesday, 6 December 2011

Chicken Soup The Jewish Penicillin!

With the cold of winter comes the dreaded ‘Flu’ season.  We are told to protect ourselves by dressing properly, washing our hands and getting a flu shot.  However, if all that doesn’t work, not to worry Jewish mothers have it under control.  Medical Studies have concluded that in fact there is a proven medical basis for chicken soup's healing powers…

By:  Chef Margie Arosh 

Every Jewish child (that had a Mother that cooked!) claims that their Mom made the best the best chicken soup ever.  This may be true as the highly sensitive taste buds of a growing child can detect and retain a flavor memory forever or it could just be that eating a comforting bowl of chicken soup reminds all of us of our Moms and home. 
Medical researchers do not know whether it is a single ingredient or the combination of all the ingredients that are responsible for the healing powers of chicken soup.  However, they have proven that a traditionally prepared chicken soup inhibits the clumping of white blood cells (called neutrophils) that cause congestion and inflammation.  This could be the reason for the healing powers of the soup or does it really lie in the hands of who prepares it….

5 Steps to a Great Chicken Soup:  

Step One:  Make a good stock.  Begin by placing washed chicken parts or bones into a large stock pot and cover with about 6 inches of cold water.  It is imperative that you begin the stock with cold water to slowly extract the flavor from all the ingredients.  Bring to a boil, reduce heat to a simmer and clean off the scum.  Do not let the soup boil or you will have a cloudy soup.
Step Two:  Add the essential flavoring vegetables - carrots, onion, celery.  Add seasonings: salt, peppercorns, parsley, bay leaves.  
Step Three:  Drain the stock, retaining nothing but the liquid.  
Step Four:  Degrease, the easiest way to remove the fat is to chill the stock until the fat congeals and then easily scoops off or just use a large spoon and skim off the fat. 
Step Five:  Create the Body:  Add your favorite vegetables and shredded chicken.  I usually cook the matzo balls or noodles separately to avoid clouding the clear broth.
Next Step:  Enjoy!!

Margie’s Chicken Soup
  • 1 ½ kilo chicken parts or bones
  • 3 large carrots, peeled and coarsely chopped
  • 1 large onion, unpeeled, cut slits in the sides
  • 3 celery stalks and leaves, coarsely chopped,  
  • 1 bunch fresh Italian parsley,finely chop the leaves and use stalks in the soup
  • 1 leek washed well cut into 3 pieces
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons whole black peppercorns
  • 1/4 teaspoon turmeric
  • 2 tablespoons chicken soup powder*optional
  • Garnish:  finely julienned or sliced carrots, leeks,                                                      shredded chicken, noodles or matzo balls (recipe below)

Place all ingredients in a large stock pot and add cold water to cover about 6 inches.  Bring to a boil and then immediately reduce heat to a low simmer.  Clean the scum from the surface add the vegetables and seasonings.  Simmer for about 4 hours. (The longer the better)
Remove pot from heat, cool slightly and strain with a fine mesh strainer.  Degrease again with a large spoon and adjust salt and pepper to your taste.
Before serving add your choice of garnish; finely julienned leeks, carrots, shredded chicken, noodles, matzo balls or finely chopped parsley.
Good Tips:  
*Do not peel the onion, their skin impart a beautiful golden color to the stock.                                                                                                                                                                                                                                      *When adding noodles or matzo balls, cook separately in boiling salted water, strain then add to soup.
*Do not allow the stock to boil at any time as it will cloud the soup.