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Vegetable Stock

by

Yield: 8 cups

Ingredients:

  • 6 onions, sliced
  • 1/2 cup chopped chives
  • 3 stalks celery with leaves, chopped
  • 3 carrots, peeled and chopped
  • 1/4 head cabbage, cored and sliced
  • 3 sprigs parsley
  • 1 bay leaf
  • 3 leaves basil
  • 2 sprigs thyme
  • 2 quarts cold water

Instructions:

Combine all ingredients in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 1 hour. Strain.
Updated Wednesday, September 5th, 2007
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