Modest Cooks, can you help me with a decent, delicious stock for a soup?

The traditional stock is made with the chosen meat, onions, carrots and celery, as well as a bouquet garni of herbs that compliment the meat you've chosen. Bring to a strong simmer in enough water to cover and simmer for several hours, then strain. To my taste turnips and swedes are too strongly flavored for stock-the other veg you list won't add much flavor but just cook down to mush-add those to the final soup, cooked just to tender.