---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Quick Vegetable Stock
  Categories: Vegetarian, Soups/stews, Vegetables
       Yield: 1 servings
  
       3 ea Carrots, large                      3 qt Water
       1 ea Turnip, large                       2 ts Salt
       2 ea Stalks celery                       6 ea Large sprig parsley
       2 ea Onions. large                     1/2 ea Bay leaf
       2 tb Butter                              1 ts Thyme leaves
  
   Scrub and coarsley chop carrots, turnip, celery, peel and chop onions.
   Melt butter in 8-quart pan over medium heat.  Add chopped vegetables and
   cook, stirring occasionally, until vegetables turn golden (about 15
   minutes).
   Add water, salt, parsley, bay leaf, and thyme leaves.  Cover and bring to a
   boil.  Reduce heat and simmer for 1-1/2 hours.  Strain and discard
   vegetables.  Makes 2-1/2 quarts stock.
   You can adjust the seasoning to suit your taste by adding 2 cloves, peeled
   garlic, several peppercorns, or your favorite herbs.  You can freeze extra
   stock for future use.
  
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