Title: Brown vegetable stock 2
 Categories: None
      Yield: 6 Servings
 
      2 c  Dried white beans
      4 tb Ghee or unsalted butter
      3 md Carrots, coarsely chopped
      1 md Parsnip, coarsely chopped
           -(can omit, if can't find)
      2    Celery stalks with leaves,
           -diced
     12 c  Water
     10    Sprigs fresh parsley
     10    Sprigs fresh coriander
      1    Sprig fresh thyme -or-
      1 ts Dried thyme
      3    Whole cloves
      1 sm Bay or cassia leaf
    1/2    In piece of fresh ginger
           -root, scraped and cut into
           -thin julienne
  1 1/2 tb Salt (or less)
 
  Yields 6 cups
  
  1.  Place the beans in a 3 quart/liter saucepan and add enough water
  to cover by 2 in.  Bring to a boil over moderate heat and simmer for 2
  minutes. Remove the pan from the heat and set aside, covered, while
  you cook the vegetables.
  
  2.  Heat the ghee or butter in a 6 quart/liter stockpot over mod.
  heat. Add the carrots, parsnip, and celery and slowly cook for 20
  minutes or until browned.
  
  3.  Stir in parsley, water and coriander and bring to a boil over high
  heat. Discard any beans that float on the top of the water. Drain the
  beans in a colander and add to the stockpot. Tie the thyme, cloves,
  bay or cassia leaf and ginger in a piece of cheesecloth. Drop in this
  bouquet garni and slowly simmer over low heat, covered, for 4 hours.
  
  4.  The stock is delicious as is, simply strained and garnished with
  fresh herbs.  To make a hearty bean soup, remove the bouquet garni
  and puree the vegetables and beans with stock, milk or cream to the
  desired consistency. Add salt at the end of cooking so the beans
  don't stay tough.