| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Seasoning |
16 |
Servings |
INGREDIENTS
| 2 |
md |
Leeks; washed & chopped |
| 4 |
|
Onion; chopped |
| 6 |
|
Carrots; scraped and chopped |
| 1 |
bn |
(small) celery; chopped |
| 1 |
bn |
(small) parsley stems; chopped |
| 3 |
|
Bay leaves |
| 2 |
ts |
Dried leaf marjoram |
| 1/2 |
ts |
Dried thyme |
| 1 1/2 |
ga |
Cold water |
INSTRUCTIONS
Date: Mon, 18 Mar 1996 21:27:33 -0600 (CST)
From: "Mary A. Flesch" <mflesch@mail.coin.missouri.edu>
Eve Fleck requested a recipe for vegetable stock; here's one I got from the
Canyon Ranch cookbook. I usually throw in whatever's in the fridge as well:
Combine all ingredients in large pot and bring to boil. Reduce heat and
simmer uncovered for 1 hour. Line strainer or colander with cheesecloth
and set over a large bowl. Strain stock; cool. Refrigerate or freeze. Makes
16 cups.
FATFREE DIGEST V96 #77
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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