Brown Vegetable Stock

Title:
Brown Vegetable Stock

Yield:
4 Servings

Categories:
Soups,
Stews




Ingredients:





     2    Onions, yellow; cut in


          -1/4's


     1    Onions, red; cut in 1/4's


     5    Carrots; cut in chunks


     3    Leeks; cut in chunks


     3    Celery; stalks, cut in


          -chunk


     1 cl Garlic; cut in half


     1    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