Ultimate Vegetarian - Dark Vegetable Stock

[Guest guest]

* Exported from MasterCook *

 

Dark Vegetable Stock

 

Recipe By :Ultimate Vegetarian Cookbook - Paul Gayler

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons vegetable oil

1/2 onion -- roughly chopped

2 large carrots -- roughly choppes

1 leek -- roughly chopped

1 celery stalk -- roughly chopped

2 garlic cloves -- chopped

1/4 pound mushrooms -- roughly chopped

2 ripe beefsteak tomatoes -- roughly chopped

2 thyme sprigs

few parsley sprigs

1 bay leaf

1 heaping teaspoon granulated sugar

1/2 tablespoon sea salt

2 tablespoons dark soy sauce

 

Heat the vegetable oil in a large pan, add the onion, carrots, leek, celery, and

garlic, and saute over medium heat for about 5 minutes, until lightly colored.

 

Add the mushrooms and saute for 5 minutes over low heat until golden. Add the

tomatoes, herbs, and sugar and cook for 5 minutes longer. Stir in 6 1/4 cups

water. Bring to a boil, add the sea salt, and skim off any scum. Simmer the

stock gently for 45 minutes.

 

Stir in the soy sauce, strain through a fine sieve, and cool. Cover and

refigerate. Keeps up to 1 week.

 

Yield:

" 4 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1436 Calories (kcal); 56g Total Fat; (33% calories from fat); 6g

Protein; 240g Carbohydrate; 0mg Cholesterol; 2932mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 11 Fat; 13

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0