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Soup Stock Recipe


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     Soup Stock

Category   Salads - Soups - Sidedishes
Sub Category   None

3 large carrots
2 stalks celery
1 large turnip
2 large onions
2 tsp. salt
6 large sprigs of parsley
1 bay leaf
1 tsp. thyme leaves
2 cloves garlic

Add ingredients to 3 quarts of water. Cover and bring to boil. Reduce heat and simmer 1 1/2 hours.
Strain vegetables (which can be eaten over rice). Makes 2 1/2 quarts stock. Can be refrigerated for 2-3 days.

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