Title: Vegetarian Stock
Categories: Mcdougall, Vegetarian, Stock
Yield: 8 Servings

12 c Potato peels
12 c Water
14 cl Garlic
2 md Onions
1 Celery stalk
3 Parsley sprigs
1 Bay leaf

I rarely peel potatoes, but when I do, I save the peels for this delicious
stock. Keep vegetable trimmings in a plastic bag in the freezer until you
have enough for stock.

1. Slice cloves of garlic, Chop onions and slice celery.
2. Place all of ghe ingredients in a large stock pot.
3. Bring to a boil. Remove any foam that may come to the top.
4. Reduce heat, cover and simmer for 1 1/2 to 2 hours.
5. Strain the stock, cool, cover and refrigerate or freeze

The Loose Weight Naturally Cookbook

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