Frozen bouillon cubes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Homade vegetable stock |
| ½ | cup | Dry white wine, vermouth, or |
| Sherry | ||
| 1 | Bay leaf | |
| 2 | Shallots, chopped | |
Directions
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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