MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Vegetable Stock
Categories:
Yield: 5 Quarts
8 Carrots, cut in thirds
8 Celery stalks with leaves; cut
.. in half
2 lg Onions; quartered
2 md Turnips peeled quartered
2 ts Dried leaf thyme
2 lg Leeks; white only in half
1/2 bn Italian parsley sprigs
6 Or 8 cloves garlic;
.. coarsely chopped
2 Bay leaves; cut in half
Place all ingredients in a large stock pot and add
enough water to cover vegetables by about 3
inches. Bring to a boil, reduce heat and simmer 1
to 1 1/2 hours, skimming off foam. Strain stock
through a cheesecloth lined strainer. Cover and
refrigerate until until cool. Use within 3 days or
freeze. To freeze, pour into containers with
airtight lids. Use within 3 months.
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