Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Heads of celery |
| 2 larges | Onions |
| 2 \N | Carrots bunch of parsley stalks |
| 10 cups | Water |
Clean and prepare the vegetables, chop coarsley and boil in the water for 30 mins. Leave to cool, then puree the mixture and pass it through a sieve. Discard the vegetable debris and store the stock in a sealed container in the frige. Note: It will keep happily for a couple of weeks, or may be frozen for up to 3 months. I love cookbooks!!
From: Licorice1@.... Fatfree Digest [Volume 8 Issue 51] June 12, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.