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Vegetable Stock

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VEGETABLE STOCK
 Categories: Soups, Vegetables
      Yield: 8 Servings
 
      2 tb Safflower Oil
      1 x  Lg Onion, sliced
      1 x  Carrot, sliced (with greens)
      1 x  Stalk Celery,sliced (w/grns)
      1 x  Tomato, cubed
      1 x  Potato, cubed
      1 x  Turnip, sliced (peel if waxy
      2 x  Cloves Garlic, halved
      2 qt Plus 1 cup Water
      1 x  Bay leaf
      1 x  Lg sprig Parsley
    1/2 ts Black pepper
 
   In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip,
  and garlic. Cook until vegetables are tender, about 10 minutes.
   Add remaining ingredients. Cover, bring to a boil, reduce heat, and
  simmer 1 hour.
   Strain stock and discard the vegetables, bay leaf, and parsley.
         Makes 2 quarts. Stock may be used immediately, refrigerated
  for 3-4 days, or frozen for up to 1 month.
 
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