| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Soups, Vegetables | 8 | Servings | |
INGREDIENTS
| 2 | tb | Safflower Oil |
| Lg Onion, sliced | ||
| Carrot, sliced (with greens) | ||
| Stalk Celery,sliced (w/grns) | ||
| Tomato, cubed | ||
| Potato, cubed | ||
| Turnip, sliced (peel if waxy | ||
| 2 | x | Cloves Garlic, halved |
| 2 | qt | Plus 1 cup Water |
| Bay leaf | ||
| Lg sprig Parsley | ||
| 1/2 | ts | Black pepper |
| 1 | hour. |
INSTRUCTIONS
In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer Strain stock and discard the vegetables, bay leaf, and parsley. Makes 2 quarts. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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