MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Brown Vegetable Stock (Lf)
  Categories: Soups, Stocks, Vegan, Lo/no-fat
       Yield: 4 servings
  
       2 ea Onions, yellow; cut in 1/4’s
       1 ea Onions, red; cut in 1/4’s
       5 ea Carrots; cut in chunks
       3 ea Leeks; cut in chunks
       3 ea Celery; stalks, cut in chunk
       1 cl Garlic; cut in half
       1 ea Bay leaf;
 
 MMMMM-------------------------PER 1 CUP------------------------------
      29 x  *cals
     1/8 x  *gm fat
  13 1/3 x  *mg sodium
  
   Preheat the oven to 450^F.  Put the cut vegetables in a heavy baking
   pan. Roast in the oven, uncovered, stirring occasionally, for about 1
   hour. Transfer the vegetables to a stockpot. Cover with 2 quarts
   water. Bring to a boil and simmer, covered, for 1 hour. Strain. Cool
   to room temperature and refrigerate for up to 4 days or freeze for up
   to 1 week. Makes 4 cups.
   
  
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