Vegetable Stock

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I'm sending these 2 stock recipes because they'll be called for in some recipes

I'm sending this week-

 

 

* Exported from MasterCook *

 

Vegetable Stock

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 yellow onion -- thinly sliced

1 leek top -- chopped and washed

4 garlic cloves -- in their skin, crushed with the side of

a knife blade

1 teaspoon salt

2 medium carrots -- chopped

1 large potato -- thinly sliced

1/4 pound white mushrooms -- sliced

2 ribs celery -- sliced

6 parsley sprigs -- coarsely chopped

6 fresh thyme sprigs

2 fresh marjoram or oregano sprigs

3 fresh sage leaves

2 bay leaves

1/2 teaspoon peppercorns

9 cups cold water

 

Pour just enough water into a stockpot to start the onion cooking. Add the

onion, leek top, garlic, and salt. Stir the vegetables, then cover the pot, and

cook them gently over medium heat for 15 minutes. Add the remaining ingredients

and cover with 9 cups cold water. Bring to a boil, reduce the heat, and simmer,

uncovered, for 1 hour. Pour the stock through a strainer, pressing as much

liquid as possible from the vegetables, then discard them.

 

Variation-Light Vegetable Stock: Lighter in flavor and color, this stock goes

into potato soups to keep them from discoloring. Using the main recipe, add an

extra potato, omit the carrots and mushrooms, and use the entire leek. The tops

and outer leaves of fennel bulbs are excellent additions.

 

Here is our basic stock, the foundation for many of our soups. Of course you

can vary the vegetabless or add more fresh herbs; just be sure the ingredients

are flavorful and fresh and stay away from members of the cabbage family

(broccoli, cauliflower, cabbage)-their strong flaavor will quickly overpower the

stock. We begin by steaming onions, leeks, and garlic with the salt, which

breaks down their fiber to release more flavor. Then we add the remaining

ingredients and simmer for a full hour to draw out all the vegetable flavor.

You can easily double the recipe and freeze half the stock for later use.

 

Yield:

" 7 cups "

 

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Per serving: 241 Calories (kcal); 1g Total Fat; (2% calories from fat); 7g

Protein; 55g Carbohydrate; 0mg Cholesterol; 2333mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0