Basic Vegetable Stock (Lf)

         Yield: 1 Servings
Categories: Soups, Vegetables

3 md Carrots -- cut in chunks Celery stalks -- cut in Chunks 3 md Onions -- cut in chunks 30 ml Garlic -- minced 1/3 c Fresh parsley -- minced Bay leaf Whole peppercorns 1/2 ts Tarragon -- and/or other Herb 6 c Water PER CUP----- *cals *gm dietary fiber *mg sodium Combine all ingredients in a large soup pot, and bring to a boil. Reduce heat to simmer, cover and let cook for about 1 hours. You may strain the vegetables out and use the clear brot, or put the stock in a blender and puree for a thicker stock, adding a bit more water if necessary. Makes 8 cups. (You can add other veggies, such as parsnips, turnips, leeks, etc., if desired) Recipe By :