| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Low fat |
1 |
Servings |
INGREDIENTS
| 3 |
|
Onions — roughtly chopped |
| 4 |
|
Carrots — roughly chopped |
| 5 |
|
Stalks Celery — roughly |
|
|
Chopped |
| 4 |
oz |
Mushrooms — 120g, roughly |
|
|
Chop |
| 4 |
|
Cloves Garlic — chopped |
| 3 |
|
Shallots — chopped |
| 6 |
|
Sprigs Thyme |
| 8 |
c |
Water — 2L/64 fl oz |
INSTRUCTIONS
In a large stockpot over high heat, bring the onions, carrots, celery,
mushrooms, garlic, shallots, thyme and water just to a boil. Reduce the
heat and simmer for about 1 hr, until the stock has a rich full flavor.
Strain through a fine sieve into a bowl and use immediately or allow to
cool to room temp before refrigerating.
This stock keeps in the refrigerator for up to one week and can be frozen.
Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 141
From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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