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Quick Vegetable Stock
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Soups
Vegetables
Amount Measure Ingredient -- Preparation Method
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3 Each Carrots -- large
1 Each Turnip -- large
2 Each Stalks celery
2 Each Onions
2 Tablespoons Butter
3 Quarts Water
2 Teaspoons Salt
6 Each Large sprig parsley
1/2 Each Bay leaf
1 Teaspoon Thyme l
Scrub and coarsley chop carrots, turnip, celery, peel and chop onions.
Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook,
stirring occasionally, until vegetables turn golden (about 15 minutes). Add
water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil.
Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes
2-1/2 quarts stock.
You can adjust the seasoning to suit your taste by adding 2 cloves, peeled
garlic, several peppercorns, or your favorite herbs. You can freeze extra
stock for future use.
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Nutr. Assoc. : 260 1550 275 999 0 0 0 1035 0 1492
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