Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Heads of celery -bunch of parsley stalks
2 lg Onions 10 c Water
2 Carrots

Clean and prepare the vegetables, chop coarsley and boil in the water
for 30 mins. Leave to cool, then puree the mixture and pass it
through a sieve. Discard the vegetable debris and store the stock in
a sealed container in the frige. Note: It will keep happily for a
couple of weeks, or may be frozen for up to 3 months. I love
cookbooks!!

From: Licorice1#aol.com. Fatfree Digest [Volume 8 Issue 51] June 12,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A#Prodigy.com using
MMCONV.

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