Prepare broccoli by cutting off stems to within 2 inches of florets.

You will need about 1 pound of stems.

Reserve remaining 1 3/4 pounds broccoli for soup.

Place a large saucepot over medium heat.

Add oil and all remaining ingredients except water.

Cook slowly, covered, 8 to 10 minutes.

Stir regularly and be sure not to brown.

Add water and increase heat to a simmer.

Let simmer about 25 minutes.

Strain through a fine strainer and set aside or cool completely, cover and refrigerate until needed.

You will need 2 quarts of stock to make the soup.