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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

4 lb Carrots, peeled
1 lg White onion, unpeeled
1 Clove
2 Inches fresh ginger, split in half lengthwise
2 Stalks celery
2 Bay leaves
5 Black peppercorns
2 Sprigs fresh thyme
3 qt Cold water

INSTRUCTIONS

(from A Well-Seasoned Appetite, Molly O'Neill)
Combine all the ingredients in a large pot over very low heat.  Simmer for
3 hours.  Remove from the heat and cool for 1 hour.  STrain through a
fine-mesh sieve.  Discard the vegetables and reserve the broth.  The broth
will keep up to 1 week in the refrigerator; frozen up to 2 months.
Makes 8 cups
Posted to FOODWINE Digest  5 November 96
Date:    Tue, 5 Nov 1996 18:36:12 -0500
From:    "Roberta K. Merkle" <rmerkle@UGA.CC.UGA.EDU>

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