Brown Vegetable Stock Lf

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 x *cals

1/8 x *gm fat

13 1/3 x *mg sodium

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