Vegetable Stock (Vegetarian Feast)

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I've added a few more pics. If you have time, come see (and see how easy

-- and free -- it is for you to do the same.) It's like Christmas all the

time on the net, huh? I mean, so many free toys for us to play with. <we

didn't have to grow up, after all!>

 

http://albums.photopoint.com/j/AlbumIndex?u=22086 & a=112254

 

Brenda Adams

 

* Exported from MasterCook *

 

Vegetable Stock (Vegetarian Feast)

 

Recipe By : Martha Rose Shulman, The Vegetarian Feast

Serving Size : 1 Preparation Time :0:00

Categories : Cookbook Soups, Stews, Chowders

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 quarts water

2 medium onions -- quartered

2 medium carrots -- coarsely chopped

2 stalks celery -- coarsely chopped

2 medium potatoes -- unpeeled, cut in

-- large pieces

-- up to 3 potatoes

2 leeks -- white part only,

-- washed well and

-- coarsely chopped

6 garlic cloves -- peeled

4 sprigs fresh parsley

1 bay leaf

2 sprigs fresh thyme or teaspoon dried thyme

4 whole black peppercorns

1 tablespoon tamari -- (optional)

salt to taste

3 vegetable bouillon cubes (optional)

 

Combine the ingredients in a large stockpot. Bring slowly to a gentle boil,

then reduce the heat and simmer, uncovered, for 1 to 2 hours, until you

have a nice, aromatic broth. Correct the seasoning.

 

Strain and discard the vegetables and whole seasonings.

 

This stock freezes well.

 

MC formatted by Brenda Adams <adamsfmle; posted Veg-Recipes

4/11.

 

 

 

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