Yield: 5 quarts
Measure | Ingredient |
---|---|
8 \N | Carrots, cut in thirds |
8 \N | Celery stalks w/ leaves, cut |
\N \N | In half |
2 larges | Onions, quartered |
2 mediums | Turnips, peeled, quartered |
2 teaspoons | Dried leaf thyme |
2 larges | Leeks, white only, in half |
½ bunch | Italian parsley sprigs |
6 cloves | To 8 coarsley chopped garlic |
2 \N | Bay leaves, cut in half |
10 \N | Calories |
\N \N | Trace protein |
¾ gram | Carbohydrates |
\N gram | Fat |
5 milligrams | Sodium |
\N milligram | Cholesterol |
NUTRITIONAL INFO PER CUP
Place all ingredients in a large stock pot and add enough water to cover vegetables by about 3 inches. Bring to a boil, reduce heat and simmer 1 to 1½ hours, skimming off foam. Strain stock through a cheesecloth lined strainer. Cover and refrigerate until until cool.
Use within 3 days or freeze. To freeze, pour into containers with airtight lids. Use within 3 months.
Cooking for Good Health: Creative Recipes without added fat, sugar or salt. Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 6-95.
Submitted By CAROLYN SHAW On 06-10-95