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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 lg Carrot; peeled
And coarsely chopped
1 ts 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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