*  Exported from  MasterCook  *

                       All-Purpose Vegetable Stock

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups                            Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  tablespoons   Olive oil
   2      cups          Onion -- chopped
   1      teaspoon      Salt
   1      cup           Carrots -- chopped
   1      cup           Celery -- chopped
   1      cup           Parsnips -- chopped
     1/2  small         Garlic bulb
   1      tablespoon    Nutritional yeast
   1      tablespoon    Tomato puree
   1                    Bay leaf
   2      teaspoons     Black peppercorns -- whole
   2      tablespoons   Each: fresh chives, thyme -- b
     1/2  bn            Parsley
   8      cups          Water

Recipe by: Veggie Life/Jan '95/MCII by DEEANNE 1. In a stock pot, heat the
 oil and add onions and carrots. Cook gently for to 15 mnutes, or until lightly
 browned. Add the celery, parsnips, garlic, nutritional yeast and tomato and
 saute for another 5 to 10 minutes. Add her and water. Bring to a bo 
 2.  Strain the liquid, pression on the solids to extract as much of the liq as
 possible. Discard the solids and refrigerate overnight.

 Makes 6 to 7 cups.


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