Yield: 6 Servings
|3 larges||Leeks; washed well, ends removed; diced|
|3 larges||Onions; peeled, ends removed; diced|
|1 cup||Shallots; chopped|
|2 larges||Carrots; peeled, ends removed; diced|
|3 cups||Dry white wine|
|1 bunch||Parsley stems; washed|
|2 tablespoons||Black peppercorns|
Date: 24 Apr 96 00:31:21 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@...> Place the water in a larges tock pot. Add the leeks, onions, shallots, carrots, and wine. Bring to a simmer over medium heat, skim the surface and add the parsley stems, bay leaves and peppercorns. Return to a gentle simmer, partially cover and cook for 4 hours, adding more water if necessary to keep the ingredients covered. Remove from heat and strain through a fine sieve; discard solids. Cool slightly and refrigerate until ready to use. Broth will keep in refrigerator for up to 5 days of well covered, or frozen for 1 month. Nutritional info per serving:27 cal; 1g pro, 6g carb, tr fat (3%) Exchanges: 1 veg
Source: Miami Herald, 2/8/96, formatted by Lisa Crawford, 4/22/96 MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #114
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