Recipe - Basic Vegetable Stock

2 Heads of celery
2 lg Onions
2 Carrots
bunch of parsley stalks
10 cup Water

Clean and prepare the vegetables, chop coarsley and boil in the water for
30 mins. Leave to cool, then puree the mixture and pass it through a sieve.
Discard the vegetable debris and store the stock in a sealed container in
the frige. Note: It will keep happily for a couple of weeks, or may be
frozen for up to 3 months. I love cookbooks!!

From: Licorice1@aol.com. Fatfree Digest [Volume 8 Issue 51] June 12, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip