I've been working on my technique for homemade vegetable broth. Thanks to Kenji's excellent post from his vegan series earlier this year, and another good one from Carolyn Cope a couple of years ago, I managed to make a broth that has good flavor, color, and even a nice body. I strained it through mesh and again through cloth, but it's still rather murky. The next step is to try and clarify it, the same as you would with a beef or chicken stock. A vegetable consommé if you will.
I don't want to use the egg white method because it would no longer be vegetarian. Is there another way to do it and get a crystal clear broth, so that, as Michael Ruhlman wrote, you could read the date on a dime at the bottom of a gallon?