VCE--Basic Vegetable Stock

[Guest guest]

The stock recipes I'm posting today will go with the soup recipes I'll be

posting throughout the week. This is the one called for most often:

 

 

* Exported from MasterCook *

 

Basic Vegetable Stock

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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

1 large onion

2 carrots

2 ribs celery -- including a few leaves

1 bunch scallions -- including half the greens

1 tablespoon olive or vegetable oil

1 tablespoon nutritional yeast -- optional

8 cloves garlic -- peeled & smashed

8 parsley branches

6 thyme sprigs or 1/2 tsp dried

2 bay leaves

salt

 

Scrub the vegetables and chop them roughly into 1-inch chunks. heat the oil in

a soup pot. Add the vegetables, yeast, garlic, and herbs and cook over high

heat for 5 to 10 minutes, stirring frequently. The more color they get, the

richer the flavor of the stock. Add 2 teaspoons of salt and 2 quarts of cold

water and bring to a boil. Lower the heat and simmer, uncovered, for 30

minutes. Strain.

 

Source:

" pg 214 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 201 Calories; 1g Fat (4.9% calories from

fat); 13g Protein; 42g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 130mg

Sodium. Exchanges: 6 1/2 Vegetable.

 

NOTES : This basic stock is flavor rich with a golden hue. Include any

trimmings from the vegetables you're using that are appropriate. Take a look at

" Elements of Stock Making " to tailor this stock to the season.

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