Title: Brown Vegetable Stock (Lf)
Categories: Lowfat Vegetarian Soup Eat Ornish
Yield: 4 Servings

2		Onions, yellow; cut in 1/4's
1		Onions, red; cut in 1/4's
5		Carrots; cut in chunks
3		Leeks; cut in chunks
3		Celery; stalks, cut in chunk
1	cl	Garlic; cut in half
1		Bay leaf;
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.

From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE

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