Recipe - Vegetable Stock (Reference)

1 lg Yellow onion, peeled and;
quartered
1 lg Leek, washed, trimmed and;
coarsely chopped
2 Stalks celery; quartered
Celery leaves from heart of
a bunch
2 Carrots, trimmed and
quartered
1 Turnips or parsnip, trimmed
and; quartered
3 Tomatoes, cored and coarsely
chopped
1 cup Mushrooms, including stems
6 Parsley sprigs
2 Bay leaves
6 Peppercorns
2 Cloves garlic; peeled
3 qt Water

In a large stockpot, combine all ingredients and bring to a boil. Partially
cover pot, reduce heat and simmer for 2 hours. Add additional water if
necessary. Cool stock and strain. Discard solids.

Refrigerate or freeze until ready to use.

Yield: 2 quarts
Recipe By : COOKING LIVE SHOW #CL8740

Posted to MCRecipe Digest V1 #250

Date: Fri, 18 Oct 1996 14:58:57 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net