Basic Vegetable Stock

[Guest guest]

I realize most of us have collected many stock recipes, but here's another. I'm

posting from The Voluptuous Vegan (the title 'got' me) this week and am sending

4 stock recipes she uses in her soups.

 

 

* Exported from MasterCook *

 

Basic Vegetable Stock

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- peeled and roughly chopped

1 leek, greens included -- cleaned and roughly chopped

2 celery stalks -- roughly chopped

2 carrots -- roughly chopped

1 bay leaf

2 garlic cloves -- halved

1 zucchini -- roughly chopped

2 cups chopped Swiss chard

handful flat-leaf parsley

handful thyme sprigs

8 cups water

 

Place all the ingredients in a large pot or stockpot and bring to a boil

uncovered. Lower the heat and simmer for 45 minutes, until the flavor develops.

Strain, pushing the vegetables against the strainer to extract as much liquid as

possible. Cool the stock. Refrigerate for up to three days, or freeze for up

to four months.

 

Description:

" This all-purpose stock can be tailored to individual soup recipes

with additional vegetables and flavorings. "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 167 Calories; 1g Fat (4.5% calories from

fat); 7g Protein; 37g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 316mg

Sodium. Exchanges: 6 1/2 Vegetable.

 

 

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