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Brown Vegetable Stock (Lf)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BROWN VEGETABLE STOCK (LF)
 Categories: Low-fat, Vegetarian, Soups
      Yield: 4 Servings
 
      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;

MMMMM-------------------------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
 
MMMMM

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