Combine all ingredients in a large soup pot, and bring to a boil. Reduce
heat to simmer, cover and let cook for about 1 hours. You may strain the
vegetables out and use the clear brot, or put the stock in a blender and
puree for a thicker stock, adding a bit more water if necessary. Makes 8
cups. (You can add other veggies, such as parsnips, turnips, leeks, etc.,
if desired)
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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