Name: Basic Vegetable Stock (Lf)
Ingredients: 3 md Carrots -- cut in chunks; Celery stalks -- cut in; Chunks; 3 md Onions -- cut in chunks; 30 ml Garlic -- minced; 1/3 c Fresh parsley -- minced; Bay leaf; Whole peppercorns; 1/2 ts Tarragon -- and/or other; Herb; 6 c Water; PER CUP-----; *cals; *gm dietary fiber; *mg sodium

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Soups, Vegetables	1	Servings

INGREDIENTS

3	md	Carrots — cut in chunks
		Celery stalks — cut in
		Chunks
3	md	Onions — cut in chunks
30	ml	Garlic — minced
1/3	c	Fresh parsley — minced
		Bay leaf
		Whole peppercorns
1/2	ts	Tarragon — and/or other
		Herb
6	c	Water
		PER CUP—–
		*cals
		*gm dietary fiber
		*mg sodium

INSTRUCTIONS

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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