INGREDIENTS

INSTRUCTIONS

First choose the ingredients to reflect the soup in which the broth is
being used.  A general guideline for making vegetable broth is to use
about 8 to 12 cups of vegetables cut into pieces no bigger than 1
inch. Put these with 2 quarts of cold water in a large nonreactive  pot
with no more than six different herbs. Bring to a boil over high  heat,
then lower the heat and simmer for 30 to 45 minutes. Strain and  use as
is or concentarte the flavor by simmering to the desired  strength (by
taste).  When using dried herbs, lessen quantities by one-half to
two-thirds  but always add to taste  vegetable:      carrots, celery,
potatoes, winter squash, summer  squash, chard, kale, tomatoes,
mushrooms, eggplant, lettuce, green  beans, celeriac When available
use: fennel bulbs, asparagus, peas  herbs (limit 6): basil, bay,
borage, garlic, garlic chives, hyssop,  lovage, morjoram, oregano,
parsley, sage, savory, thyme spices (limit  2) coriander, cumin,
cardamon, fennel seeds, whole cloves, cinnamon  Reprinted in Maggie
Oster's Herb Garden (1993:36) NY: MacMillan  Posted to MC-Recipe Digest
V1 #198  Date: Wed, 14 Aug 1996 15:01:20 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu> NOTES : Stock is very personal.  It's quickly
prepared.  Or make ahead and= freeze in a size that's  convenient for
you. -- Maggie Cabbage family vegetables were left off  the list of
ingredients because= they give a strong (dominant)  flavor; the flavor
grows stronger (ages in= the freezer).  If you  like, use mild
cabbages: napa, bok choy, a little= savoy, young  brussels. Or use
chard and endive. When using cabbage, try to= use  the broth right
away. Also, straining is important. Use a very fine=  sieve.  -- Maggie
and patH =20

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 43
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 4.8mg
Potassium: <1mg
Carbohydrates: 10.7g
Fiber: <1g
Sugar: 6.4g
Protein: 0g