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Basic Vegetable Stock

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BASIC VEGETABLE STOCK
 Categories: Digest
      Yield: 1 Servings
 
      2    Heads of celery
      2 lg Onions
      2    Carrots
           -bunch of parsley stalks
     10 c  Water
 
  Clean and prepare the vegetables, chop coarsley and boil in the water
  for 30 mins. Leave to cool, then puree the mixture and pass it
  through a sieve. Discard the vegetable debris and store the stock in
  a sealed container in the frige. Note: It will keep happily for a
  couple of weeks, or may be frozen for up to 3 months. I love
  cookbooks!!
  
  From: Licorice1@aol.com. Fatfree Digest [Volume 8 Issue 51] June 12,
  1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
  MMCONV.
 
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