| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Main dish, Soups, Vegetables |
12 |
Servings |
INGREDIENTS
| 4 |
tb |
Regular Margarine |
| 1 1/2 |
lb |
Potatoes, Quartered, Abt 5Md |
| 1 |
|
Yellow Onion; Quartered, Md |
| 5 |
|
Carrots; Cut In 2" Pieces |
| 6 |
|
Parsnips; Cut in 2' Pieces |
| 1 |
c |
Fresh Parsley; Chopped |
| 4 |
qt |
Water |
| 8 |
|
Peppercorns |
| 2 |
|
Bay Leaves |
| 1 |
ts |
Dill Seed |
|
|
Salt; To Taste |
|
|
Tot Sat |
INSTRUCTIONS
Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots,
parsnips and parsley; brown well, stirring frequently. Add the water,
peppercorns, bay leaves, and dill seed. Bring to a full boil, reduce the
heat and simmer, covered, 1 1/2 hours. Remove and discard the bay leaves.
Cool completely and strain. Salt to taste. Discard the vegetables.
Refrigerate the stock for several hours, then remove the congealed fat
from the surface.
Makes 3 1/2 Quarts Of Stock
NOTE: This is a rich brown stock that can be used in place of beef stock
in some recipes.
Each 1 cup serving contains:
Cal Prot Carb Fib Fat Fat Chol Sodium
70 2 G 12 G 2 G 2 G 0 0 0
From The Cookbook For The 90s by Helen V. Fisher
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”