Yield: 16 Servings
|2 mediums||Leeks; washed & chopped|
|6||Carrots; scraped and chopped|
|1 bunch||(small) celery; chopped|
|1 bunch||(small) parsley stems; chopped|
|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, .