Title: Vegetarian stock
 Categories: Mcdougall, Vegetarian, Stock
      Yield: 8 Servings
 
     12 c  Potato peels
     12 c  Water
     14 cl Garlic
      2 md Onions
      1    Celery stalk
      3    Parsley sprigs
      1    Bay leaf
 
   I rarely peel potatoes, but when I do, I save the peels for this
  delicious stock.  Keep vegetable trimmings in a plastic bag in the
  freezer until you have enough for stock.
  
   1. Slice cloves of garlic, Chop onions and slice celery.
   2. Place all of ghe ingredients in a large stock pot.
   3. Bring to a boil.  Remove any foam that may come to the top.
   4. Reduce heat, cover and simmer for 1 1/2 to 2 hours.
   5. Strain the stock, cool, cover and refrigerate or freeze
  
   The Loose Weight Naturally Cookbook