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Brown Vegetable Stock Lf - Culture, Family, Travel, Consumer Reviews - Posted: 26th May, 2006 - 7:36pm
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Archived Recipe: SoupsPost Date: 26th May, 2006 - 7:36pm / Post ID: #
Brown Vegetable Stock Lf
Recipe name:
Brown Vegetable Stock Lf 
Recipe category:
Soups
What are your thoughts about this classic dish? 
Recipe details: 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;
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 |
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TOPIC: Brown Vegetable Stock Lf