*  Exported from  MasterCook  *

                         Diana's Vegetable Broth

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups/Stews                      Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       lg           Carrots -- scrape/ slice
   1       lg           Yellow onion -- peel/slice
   1       lg           Fennel bulb, w/leaves -
                        Coarse chop
                        OR
   4       lg           Celery stalks, w/leaves -
                        Chopped
   4                    Garlic cloves -- crush/mince
   2       md           Red potatoes -- quartered
   1                    Bay leaf -- fresh or dried
   1       pn           Minced fresh oregano OR
                        Basil or thyme
                        Salt, to taste
                        Freshly ground black pepper
   8       c            Water

     In a large kettle or Dutch oven, combine all of the    
  ingredients.  Bring to a boil, cover, and lower the       
  heat.  Simmer, covered, for 1 1/2 hours.                  
     Line a colander with cheesecloth, and strain the       
  broth thorough it. Either discard the vegetables, or      
  puree half of them with the broth for a thicker stock.    
     If you're not going to use the broth right away,       
  store it in the refrigerator for up to 3 days, or         
  freeze it for up to 3 months.                             
     Makes about 8 cups.                                    
                                                            
   Source:  Grilling from the Garden; by Diana Shaw, (c)    
  1993.                                    

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