Vegetable Stock

Categories: Main dish | Soups | Vegetables

Serves: 12 Servings

Ingredients:

4 tb Regular Margarine
1 1/2 lb Potatoes, Quartered, Abt 5Md
1 Yellow Onion; Quartered, Md
5 Carrots; Cut In 2" Pieces
6 Parsnips; Cut in 2' Pieces
1 c Fresh Parsley; Chopped
4 qt Water
8 Peppercorns
2 Bay Leaves
1 ts Dill Seed
Salt; To Taste

Instructions:
Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots,
parsnips and parsley; brown well, stirring frequently. Add the water,
peppercorns, bay leaves, and dill seed. Bring to a full boil, reduce the
heat and simmer, covered, 1 1/2 hours. Remove and discard the bay leaves.
Cool completely and strain. Salt to taste. Discard the vegetables.
Refrigerate the stock for several hours, then remove the congealed fat
from the surface.

Makes 3 1/2 Quarts Of Stock

NOTE: This is a rich brown stock that can be used in place of beef stock
in some recipes.

Each 1 cup serving contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
70 2 G 12 G 2 G 2 G 0 0 0

From The Cookbook For The 90s by Helen V. Fisher

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip

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