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Title: Rich Vegetable Stock
Yield: 1

Ingredients

      8 c  sliced onions
      4 c  diced carrots
      2 c  sliced celery; including
           -tops
      4 c  sliced leeks; both white and
      1    ; tender green parts
      3 c  sliced parsnips or celery
           -root; (optional)
    1/4 c  chopped garlic
    1/4 c  olive or other light
           -vegetable oil
      6 qt water
    1/2 oz dried porcini or dried wild
           -mushroo; ms
      5 c  chopped canned or fresh
           -tomatoes
      2 ts whole black peppercorns
      6    bay leaves
      1 tb dried thyme
      2 ts fennel seed
      2 c  roughly chopped parsley
           -leaves and; stems

Instructions

In a large pot put the onions, carrots, celery, leeks, parsnips, garlic,
and
olive oil and very lightly brown over moderate heat. Add the remaining
ingredients, bring to a boil, then reduce the heat and simmer partially
covered for 2 to 2 1/2 hours. Remove from the heat, cool slightly, and
strain
carefully, pressing on solids to extract all the juices. Chill the stocks
and
remove any fat. Store covered in the refrigerator up to 7 days or frozen up
to
3 months.

Converted by MC_Buster.

Per serving: 715 Calories (kcal); 4g Total Fat; (4% calories from fat); 22g
Protein; 164g Carbohydrate; 0mg Cholesterol; 604mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 28 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Recipe by: COOKING RIGHT SHOW #CR9673

Converted by MM_Buster v2.0n.

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