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Title: Brown Vegetable Stock #2
Yield: 4

Ingredients

      2    yellow onions; cut in 1/4's
      1    red onion; cut in 1/4's
      5    carrots; cut in chunks
      3    leeks; cut in chunks
      3    stalks celery; cut in chunk
     10 ml garlic; cut in half
      1    bay leaf

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: Reggie Dwork

Per serving: 123 Calories (kcal); 1g Total Fat; (3% calories from fat); 3g
Protein; 28g Carbohydrate; 0mg Cholesterol; 74mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

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