Title: Vegetable Stock, Home Made
Categories: Vegetables, Low fat
Yield: 1 Servings

3 Onions -- roughtly chopped
4 Carrots -- roughly chopped
5 Stalks Celery -- roughly
Chopped
4 oz Mushrooms -- 120g, roughly
Chop
4 Cloves Garlic -- chopped
3 Shallots -- chopped
6 Sprigs Thyme
8 c Water -- 2L/64 fl oz

In a large stockpot over high heat, bring the onions, carrots, celery,
mushrooms, garlic, shallots, thyme and water just to a boil. Reduce the
heat and simmer for about 1 hr, until the stock has a rich full flavor.
Strain through a fine sieve into a bowl and use immediately or allow to
cool to room temp before refrigerating.

This stock keeps in the refrigerator for up to one week and can be frozen.

Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 141

From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip