| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Low fat | 1 | Servings | |
INGREDIENTS
| 3 | Onions — roughtly chopped | |
| 4 | Carrots — roughly chopped | |
| 5 | Stalks Celery — roughly | |
| Chopped | ||
| 4 | oz | Mushrooms — 120g, roughly |
| Chop | ||
| 4 | Cloves Garlic — chopped | |
| 3 | Shallots — chopped | |
| 6 | Sprigs Thyme | |
| 8 | c | Water — 2L/64 fl oz |
INSTRUCTIONS
In a large stockpot over high heat, bring the onions, carrots, celery, mushrooms, garlic, shallots, thyme and water just to a boil. Reduce the heat and simmer for about 1 hr, until the stock has a rich full flavor. Strain through a fine sieve into a bowl and use immediately or allow to cool to room temp before refrigerating. This stock keeps in the refrigerator for up to one week and can be frozen. Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 141 From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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