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Posted By archives On March 24, 2012 @ 3:08 pm In Sauces & Seasonings | 2 Comments
Posted by: Rreny to DrFuhrman.com
I just returned from the National Health Convention and the chef there makes an awesome vegetable stock. I have made it a few times now and it is awesome. So here it is.
I use a 8 qt pot and fill with a gallon of distilled water
6 whole carrots
6 whole celery stalks
2 onions with skin left on (it gives broth a nice brown color)
2 potatoes (skin on)
cabbage ( I use 1/2 of a green one)
Cook for 3 hours and then just take out all the veggies and discard. The broth is wonderful and sweet and I use it to thin out thicker soups too. Enjoy!
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