Title: Basic vegetable stock (lf)
 Categories: Soups, Vegetables
      Yield: 1 Servings
 
      3 md Carrots -- cut in chunks
           Celery stalks -- cut in
           Chunks
      3 md Onions -- cut in chunks
     30 ml Garlic -- minced
    1/3 c  Fresh parsley -- minced
           Bay leaf
           Whole peppercorns
    1/2 ts Tarragon -- and/or other
           Herb
      6 c  Water
           PER CUP-----
           *cals
           *gm dietary fiber
           *mg sodium
 
  Combine all ingredients in a large soup pot, and bring to a boil.
  Reduce heat to simmer, cover and let cook for about 1 hours. You may
  strain the vegetables out and use the clear brot, or put the stock in
  a blender and puree for a thicker stock, adding a bit more water if
  necessary. Makes 8 cups.  (You can add other veggies, such as
  parsnips, turnips, leeks, etc., if desired)