Guest guest Posted July 26, 2001 Report Share Posted July 26, 2001 Here's the recipe you need! Enjoy, Brad * Exported from MasterCook * Dark Vegetable Stock Recipe By : Moosewood Restaurant Daily Special Serving Size : 1 Preparation Time :1:30 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1 large onion -- chopped 4 cloves garlic -- unpeeled and smashed 10 cups water 2 carrot -- peeled and chopped 1 large sweet potato or potato -- coarsely chopped 2 stalks celery with leaves -- chopped 8 large button mushrooms or 1 portabella mushroom -- chopped 1 cup fresh parsley -- coarsely chopped 2 bay leaf 1/4 teaspoon whole black peppercorns 1/2 teaspoon salt 6 whole cloves 1/2 cup lentils -- rinsed In a large soup pot, heat the vegetable oil. Add the onions and garlic and saute until lightly browned, 8 to 10 minutes. Add all the remaining ingredients, cover, and bring to a boil. Lower the heat and simmer for about 50 minutes, until all of the vegetables are very soft. Strain the stock through a sieve or colander. Use the stock right away, or refrigerate it in a sealed container for up to 4 days, or freeze it for up to 6 months. - - - - - - - - - - - - - - - - - - _______________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.