| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Soups, Broths, Cookbook, Slow cooker, Badams |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Carrot; diced |
| 10 |
c |
Water |
| 3 |
c |
Coarsely chopped green leek tops |
| 1 |
|
Celery stalk; sliced |
| 1 |
|
Turnip; diced |
| 1 |
|
Dried mushroom |
| 1/4 |
c |
Parsley; stems and leaves |
| 3 |
|
Fresh thyme sprigs |
| 1 |
|
Bay leaf |
| 2 |
|
Whole cloves |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
Heat the oil in a nonstick skillet over medium-high heat. Add the onion and
carrot and cook, stirring frequently, until the vegetables begin to brown,
8 to 10 minutes.
Place in a slow cooker with water, leek tops, celery, turnip, mushroom and
seasonings. Simmer on high 6 to 8 hours, or overnight, until vegetables are
very soft. Strain off stock and discard vegetables.
Variation: Instead of using leeks, you can use a combination of 2 or more
of the following: loosely packed spinach leaves and stems, lettuce leaves,
tomato skins, fresh mushroom stems, or diced parsnips along with some
additional chopped celery and carrot to equal 3 cups vegetables.
Makes about 8 cups.
Slow cookers and long, slow simmering makes a good broth. A quick browning
of onions and carrots intensifies this stock's hearty flavor.
>From the cookbook collection of and typos by: Brenda Adams
<adamsfmle@sprintmail.com> Formatting by MC_Buster. MC posted 7/20/97
Recipe by: Sharon Claessens, The No-Tofu Vegetarian Cookbook Posted to
MC-Recipe Digest V1 #681 by Badams <adamsfmle@sprintmail.com> on Jul 20,
1997
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