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---------- Recipe via Meal-Master (tm) v8.02
Title: Vegetable Broth
Categories: Soups, Vegetarian, Vegan
Yield: 6 cups
3 qt Water
3 lg Leeks, washed well, ends
-removed, diced
3 lg Onions; peeled, ends removed
-diced
1 c Shallots; chopped
2 lg Carrots; peeled, ends
-removed, diced
3 c Dry white wine
1 bn Parsley stems; washed
2 Bay leaves
2 tb Black peppercorns
Place the water in a larges tock pot. Add the leeks,
onions, shallots, carrots, and wine.
Bring to a simmer over medium heat, skim the surface
and add the parsley stems, bay leaves and peppercorns.
Return to a gentle simmer, partially cover and cook
for 4 hours, adding more water if necessary to keep
the ingredients covered. Remove from heat and strain
through a fine sieve; discard solids. Cool slightly
and refrigerate until ready to use. Broth will keep in
refrigerator for up to 5 days of well covered, or
frozen for 1 month.
Nutritional info per serving:27 cal; 1g pro, 6g carb,
tr fat (3%) Exchanges: 1 veg
Source: Miami Herald, 2/8/96
formatted by Lisa Crawford, 4/22/96
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