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  Basic Vegetable Stock
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 135
Ingredients:
2 Heads of celery
2 large Onions
2 Carrots bunch of parsley stalks
10 cup Water
Instructions:
Clean and prepare the vegetables, chop coarsley and boil in the water
for 30 mins. Leave to cool, then puree the mixture and pass it
through a sieve. Discard the vegetable debris and store the stock in
a sealed container in the frige. Note: It will keep happily for a
couple of weeks, or may be frozen for up to 3 months. I love
cookbooks!!

From: Licorice1@aol.com. Fatfree Digest [Volume 8 Issue 51] June 12,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.
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