A touch of wine in a good stock can bring out the best of all the flavors. You can buy good quality stocks but if you've got the time, making your own gives you complete control over the success of the outcome. I listed the recipe as it was published, but there's no need to finely chop the vegetables; chopping them roughly will equally distribute the flavors. Feel free to add more spices (or even veggies) to taste, but you might need to adjust the amount of parsley. From Jenny Levison's "Souper Jenny Cooks".