Title: Vegetable Stock #1
Categories: Seasoning
Yield: 16 Servings

2 md Leeks; washed & chopped
4 Onion; chopped
6 Carrots; scraped and chopped
1 bn (small) celery; chopped
1 bn (small) parsley stems;
-chopped
3 Bay leaves
2 ts Dried leaf marjoram
1/2 ts Dried thyme
1 1/2 ga Cold water

Date: Mon, 18 Mar 1996 21:27:33 -0600 (CST)

From: "Mary A. Flesch"
Eve Fleck requested a recipe for vegetable stock; here's one I got from the
Canyon Ranch cookbook. I usually throw in whatever's in the fridge as well:

Combine all ingredients in large pot and bring to boil. Reduce heat and
simmer uncovered for 1 hour. Line strainer or colander with cheesecloth
and set over a large bowl. Strain stock; cool. Refrigerate or freeze. Makes
16 cups.

FATFREE DIGEST V96 #77

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.