Vegetable Stock

MMMMM----- Recipe via Meal-Master (tm) v8.02

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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