Frozen bouillon cubes

Yield: 1 Servings

Measure Ingredient
2 cups Homade vegetable stock
½ cup Dry white wine, vermouth, or
\N \N Sherry
1 \N Bay leaf
2 \N Shallots, chopped

Combine all ingredients and simmer until reduced to 1 cup. Remove bay leaf and shallots. Pour liquid into ice cube trays and freeze. After frozen, store in zip-lock bags in freezer.

Posted by Michelle Dick <artemis> to the Fatfree Digest [Volume 14 Issue 22] Jan. 22, 1995.

:This is a recipe adapted from Harriet Roth's _Deliciously Low_: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....


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