all season vegetable stock

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basic recipe

 

 

* Exported from MasterCook *

 

All Season Vegetable Stock

 

Recipe By :Peter Berley, The Modern Vegetarian Kitchen (2000)

Serving Size : 0 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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

1 large onion

2 carrots

1 celery rib

1 parsnip

8 ounces white mushrooms

1 whole garlic clove -- unpeeled, halved

6 cups water

2 bay leaves

2 sprigs fresh thyme

OR 1 tsp dried thyme

 

Cut vegetables, including the mushrooms, into 1/2-inch pieces.

 

In a 3-quart soup kettle, combine the vegetables and garlic. Add water. Bring to

boil. Skim foam. Add bay and thyme

 

Reduce heat and simmer, uncovered for 1 hour.

 

Strain and use within two days.

 

S(VegRecipes):

" Pat Hanneman 13-Mar-2001 "

Yield:

" 4 cups "

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

 

Per Serving (excluding unknown items): 342 Calories; 2g Fat (4.9% calories from

fat); 11g Protein; 78g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 163mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 7 Vegetable.

 

NOTES : Vegetables stocks do not freeze well.

 

Nutr. Assoc. : 0 0 0 0 4204 0 0 0 0 2130706543

 

 

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