Vegetable broth #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Water |
| 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 | Bay leaves | |
| 2 | tablespoons | Black peppercorns |
Directions
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
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .
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