Easy Vegetable Stock

[Guest guest]

Kathleen is posting several recipes that call for this stock.

Ellen

 

 

* Exported from MasterCook Mac *

 

Easy Vegetable Stock

 

Recipe By : Best Vegetarian Recipes, Martha Rose Shulman pp 63

Serving Size : 1 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

1 onion -- quartered

1 carrot -- peeled and

- thinly sliced

1 celery stalk -- sliced

4 cloves garlic -- crushed and peeled

- to 8

1 leek -- cleaned and sliced

2 teaspoons salt -- about

vegetable trimmings

- such as: sliced chard stalks

- sliced parsley stems

- cleaned and sliced leek greens

- mushroom stems

- scallion trimmings

 

There are cooks who brown their vegetables or roast them to bring out

their sugars, but simple simmer results in a sweet-tasting, aromatic

broth. You can throw everything into the pot and get the stock

simmering while you prepare ingredients for a soup or risotto, adding

trimmings as you work.

 

Makes 7 cups

 

1. Combine all of the ingredients with 8 cups water and bring to a

boil. reduce the heat, cover partially, and simmer gently for 30

minutes or longer.

 

2. Strain through a fine strainer. Use right away, or refrigerator or freeze.

 

Advance preparation: this is best used within a day of being made, or

it can be frozen for 3 to 4 months.

 

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

 

 

Per serving: 187 Calories; 1g Fat (4% calories from fat); 5g Protein;

43g Carbohydrate; 0mg Cholesterol; 4355mg Sodium

Food Exchanges: 8 Vegetable

 

 

_____