Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------VEGGIE LIFE; JAN 1995------------------------
1 1/2 tb Olive oil 1 tb Nutritional yeast
2 c Onion; chopped 1 tb Tomato puree
1 ts Salt 1 Bay leaf
1 c Carrots; chopped 2 ts Black peppercorns; whole
1 c Celery; chopped 2 tb Each: fresh chives, thyme, b
1 c Parsnips; chopped 1/2 bn Parsley
1/2 sm Garlic bulb 8 c 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.

Posted on GEnie Food Wine RT Dec 31, 1994 by DEEANNE

Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger#lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat Luscious echoes
Submitted By SYLVIA STEIGER On 01-24-95

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