Vegetable stock #1
16 Servings
Ingredients
| Quantity | 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 |
Directions
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, .