| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
1 |
Servings |
INGREDIENTS
| 8 |
|
Celery Stalks |
| 6 |
|
Carrots |
| 3 |
|
Unpeeled baking potatoes |
| 3 |
|
Medium zucchini |
| 1 |
|
Lg Leek, halved lengthwise |
| 2 |
|
Lg Onions, unpeeled |
| 1 |
|
Whole head garlic, crushed |
| 1/2 |
lb |
Mushrooms |
| 10 |
|
Black peppercorns |
| 8 |
|
Fresh thyme sprigs |
| 3 |
|
Bay leaves |
| 1 1/2 |
c |
Dry white wine |
INSTRUCTIONS
INGREDIENTS
Directions: About 2-1/2 hours before using: 1. Cut up celery, carrots,
potatoes, zucchini, leek, and onions. 2. In 12-quart stockpot, combine all
ingredients, add water to cover. Over high heat, heat to boiling. Reduce
heat to low; cover and simmer 1 hour. Remove cover, simmer 45 minutes. 3.
Pour vegetable mixture through strainer, pressing vegetables to remove as
much stock as possible. Discard vegetables. Makes about 9 Cups. From Files
of Alice in Houston 5/14/93
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”