Moosewood - Basic Vegetable Stock

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* Exported from MasterCook *

 

Basic Vegetable Stock

 

Recipe By :Moosewood Restaurant New Classics, pg 62-63

Serving Size : 0 Preparation Time :0:20

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

10 cups water

2 onions -- quartered

2 sweet potatos or 4 carrots -- peeled and quartered

2 potatoes -- scrubbed and thickly

2 celery stalks and / or

1 cup mushroom stems

2 garlic cloves -- smashed

2 fresh parsley sprigs

1 bay leaf

4 allspice berries

4 whole peppercorns

1/2 teaspoon salt

 

Combine the ingredients for your stock in a large soup pot, cover and

bring to a boil on high heat. Lower the heat and still covered, simmer

for about 1 hour.

 

Allow to cool slightly and then strain the stock through a sieve or

colander. Use it immediately, or refrigerate in a covered container for

up to 4 days, or freeze it for up to 6 months.

 

Yield:

" 8 cups "

T(Cooking Time):

" 1:00 "

 

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Per Serving (excluding unknown items): 349 Calories; 3g Fat (6.2% calories

from fat); 9g Protein; 82g Carbohydrate; 13g Dietary Fiber; 0mg

Cholesterol; 1179mg Sodium. Exchanges: 4 Grain(Starch); 3 1/2 Vegetable;

1/2 Fat.

 

 

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