Guest guest Posted February 20, 2002 Report Share Posted February 20, 2002 * Exported from MasterCook * Vegetable Stock / Barbara Cousins Recipe By :Barbara Cousins Serving Size : 0 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion 1 garlic clove 1 tablespoon olive oil 2 medium carrots 3 celery stalks 1 medium potato 1 large tomato vegetable trimmings -- see tip 3 dried porcini mushrooms 6 whole black peppercorns 1 bay leaf 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 bunch parsley -- including stems 12 cups water salt 1. Dice the onion and crush the garlic clove. Place in a saucepan with the olive oil and sweat them in the oil until the onion begins to soften. 2. Dice the carrots, celery and potato and add to the pan. Continue to sweat the vegetables until they begin to brown. 3. Cut the tomato, vegetable trimmings and porcini mushrooms into small pieces. Add to the pan along with the peppercorns, bay leaf, thyme, rosemary and parsley. 4. Pour the water over the vegetables, bring to the boil and simmer for 1 hour. 5. Strain the stock and season lightly with salt. Store 2-3 days in the refrigerator or freeze in conveniently-sized containers. TIP - vegetable trimmings e.g. onion skins, celery tops, mushroom peelings, potato peelings, tomato skins etc. Source: " Vegetarian Cooking Without (2000) " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 428 Calories; 15g Fat (30.0% calories from fat); 10g Protein; 70g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 298mg Sodium. Exchanges: 1 1/2 Grain(Starch); 9 Vegetable; 2 1/2 Fat. NOTES : Make your own stock and freeze for use in soups and casseroles. Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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