Title: Vegetable Stock
Categories: Soups, Vegetables
Yield: 8 Servings

2 tb Safflower Oil
Lg Onion, sliced
Carrot, sliced (with greens)
Stalk Celery,sliced (w/grns)
Tomato, cubed
Potato, cubed
Turnip, sliced (peel if waxy
2 x Cloves Garlic, halved
2 qt Plus 1 cup Water
Bay leaf
Lg sprig Parsley
1/2 ts Black pepper

In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and
garlic. Cook until vegetables are tender, about 10 minutes.
Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer
1 hour.
Strain stock and discard the vegetables, bay leaf, and parsley.
Makes 2 quarts. Stock may be used immediately, refrigerated for 3-4
days, or frozen for up to 1 month.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini