Servings
1
Ingredients
- 3 medium Carrots -- cut in chunks
- Celery stalks -- cut in
- Chunks
- 3 medium Onions -- cut in chunks
- 30 mililiters Garlic -- minced
- 1/3 cup Fresh parsley -- minced
- Bay leaf
- Whole peppercorns
- 1/2 teaspoon Tarragon -- and/or other
- Herb
- 6 cups Water
- PER CUP-----
- *cals
- *gm dietary fiber
- *mg sodium
Directions
- 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 : File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/mmdja006.biz