Recipe for Basic Vegetable Stock Moosewood 
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Yield:
8
Ingredients:
Amount Ingredient
2 med onions peeled and quartered
3 med sweet potatoes thickly sliced
3 x cloves garlic
2 lrg white potatoes thinly sliced
2 x celery stalks coarsely chopped
2 x fresh parsley sprigs
1 x bay leaf
6 x peppercorns
4 x allspice berries
Instructions:
Instructions: Combine all the ingredients in large soup pot, bring to boil, lower heat, cover, simmer, 45 to 60 minutes.

Strain the stock through a colander, pressing out as much liquid as possible; discard or compost the solids.

Covered and refrigerated, the stock will keep 3 to 4 days.

Yield: 8 cups

NOTES : Basic stock; clear; a little spicy. Vary the vegetables by season. The only vegetables to avoid putting in a stock are tomatoes, eggplants, bell peppers, asparagus, and all the cabbage family such as broccoli, cauliflower and Brussels sprouts.

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