Title: Brown vegetable stock (low-fat)
 Categories: Seasoning
      Yield: 4 Servings
 
      2    Onions; yellow, cut in 1/4's
      1    Onions; red, cut in 1/4's
      5    Carrots; cut in chunks
      3    Leeks; cut in chunks
      3    Celery; stalks, cut in
           -chunks
      1    Clove garlic; cut in half
      1    Bay leaf
 
  From: Wendy Lockman 
  
  Date: Tue, 26 Mar 1996 09:30:50 -0500 Per cup: 29 cals, 1/8 gm fat,
  13-1/3 mg sodium.
  
  Preheat the oven to 450^F. Put the cut vegetables in a heavy baking
  pan. Roast in the oven, uncovered, stirring occasionally, for about 1
  hour. Transfer the vegetables to a stockpot. Cover with 2 quarts
  water. Bring to a boil and simmer, covered, for 1 hour. Strain. Cool
  to room temperature and refrigerate for up to 4 days or freeze for up
  to 1 week. Makes 4 cups.
  
  From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE
  
  MC-RECIPE@MASTERCOOK.COM
  
  MASTERCOOK RECIPES LIST SERVER