MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: QUICK VEGETABLE STOCK
  Categories: Soups, Vegetables
       Yield: 1 servings
  
       3 ea Carrots, large
       1 ea Turnip, large
       2 ea Stalks celery
       2 ea Onions. large
       2 tb Butter
       3 qt Water
       2 ts Salt
       6 ea Large sprig parsley
     1/2 ea Bay leaf
       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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