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Title: Brown Vegetable Stock (Lf)
Yield: 4 Servings

Ingredients

      2 ea onions, yellow; cut in 1/4's
      1 ea onions, red; cut in 1/4's
      5 ea carrots; cut in chunks
      3 ea leeks; cut in chunks
      3 ea celery; stalks, cut in chunk
      1 cl garlic; cut in half
      1 ea bay leaf
 
  --------------------------------PER 1 CUP---------------------------------
     29    *cals
    1/8    *gm fat
13 1/3    *mg sodium

Instructions

Preheat the oven to 450^F. Put the cut vegetables in a heavy baking
pan. Roast in the oven, uncovered, stirring occasionally, for about 1
hour. Transfer the vegetables to a stockpot. Cover with 2 quarts
water. Bring to a boil and simmer, covered, for 1 hour. Strain. Cool
to room temperature and refrigerate for up to 4 days or freeze for up
to 1 week. Makes 4 cups.

From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE

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