Recipe - Pressure Cooker Basic Vegetable Stock

2 qt Water
2 lg Onion; quartered
2 lg Garlic cloves
3 lg Carrots; cut in chunks
3 lg Celery ribs; in large chunks
One fourth cup Dried mushrooms; cut or sliced up
2 lg Bay leaves
20 Fresh parsley; sprigs
8 cup Assorted vegetables;
suggestions below

Assorted vegetables: corncobs and husks, asparagus stalks, broccoli stems,
leek greens, wilted salad greens and peeled winter squash.

Bring the water to a boil in the pressure cooker while you trim and cut the
vegetables. Add all the ingredients to the pot. (Do not go over the maximum
fill line indicated by the manufacturer.) Lock the lid in place and bring
to high pressure over high heat. ower the heat just enough to maintain high
pressure and cook for 10 minutes. Allow the pressure to come down naturally
or use a quickrelease method. Remove the lid, tilting it away from you to
allow any excess steam to excape.

Let the stock cool slightly. Strain the stock, pressing the vegetables
against the side of the strainer wiht a large sppoon to extract all the
liquid. Let cool completely, then refrigerate for up to 3 days or freeze
for up to 3 months. Makes 7 cups.

Per serving: 566 Calories; 7g Fat (9% calories from fat); 29g Protein; 122g
Carbohydrate; 0mg Cholesterol; 1661mg Sodium

Recipe by: Food and Wine, April 1996

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