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Light And Easy Stock

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CATEGORY CUISINE TAG YIELD
Meats Basic ingre, Lowfat 24 Servings

INGREDIENTS

8 c Fat-free canned chicken
broth
4 c Water
1 c Dry white wine, optional
1 Bay leaf
3 Sprigs parsley
3 Sprigs thyme
3 Sprigs sage
3 Sprigs rosemary
1 c Coarsely chopped celery
with leaves
1 c Coarsely chopped onions
1 Carrot, peeled
And coarsely chopped
1 t Black peppercorns
Salt, to taste

INSTRUCTIONS

Pour broth, water and wine into a large non-reactive pot. Add herbs,
vegetables and peppercorns.  Bring to a boil. Simmer uncovered, for 45
minutes.  Strain through a fine strainer.  Season with salt to taste.
Makes about 12 cups. 40cals per half-cup, 0.5g fat.  Nutrients: not
applicable.  (C) Popular Holiday recipes copyright Marilyn Harris,
1998. "Cut the  Fat in Half Holiday Menu" and recipes by Marilyn
Harris. Reprinted by  Calorie Control Council Nov 1998. URL:
http://www.caloriecontrol.org/index.html  >from kitpath@earthlink.net
12/1/98  Recipe by: Marilyn Harris at ccc*  Posted to EAT-LF Digest by
kitpath@earthlink.net on Dec 01, 1998,  converted by MM_Buster v2.0l.

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