Vegetable stock #1

Yield: 16 Servings

Measure Ingredient
2 mediums Leeks; washed & chopped
4 Onion; chopped
6 Carrots; scraped and chopped
1 bunch (small) celery; chopped
1 bunch (small) parsley stems; chopped
3 Bay leaves
2 teaspoons Dried leaf marjoram
½ teaspoon Dried thyme
1½ gallon Cold water

Date: Mon, 18 Mar 1996 21:27:33 -0600 (CST) From: "Mary A. Flesch" <mflesch@...> Eve Fleck requested a recipe for vegetable stock; here's one I got from the Canyon Ranch cookbook. I usually throw in whatever's in the fridge as well: Combine all ingredients in large pot and bring to boil. Reduce heat and simmer uncovered for 1 hour. Line strainer or colander with cheesecloth and set over a large bowl. Strain stock; cool. Refrigerate or freeze. Makes 16 cups.

FATFREE DIGEST V96 #77

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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