Return to Main Recipes Page/Return to Home Page
2 tsp. olive oil
In large skillet, heat 1 teaspoon each of butter and oil (or 2 tsp. of oil) over high heat. Add onion and reduce heat, sauté, tossing frequently until soft. Transfer to stockpot.
Heat remaining oil in skillet add remaining vegetables, tossing frequently. Sauté until vegetables are soft. Transfer veggies to pot.
Deglaze pan with water (or a little white wine) and add to pot. Add remaining ingredients and water to pot. Bring to boil then lower heat to maintain simmer. Simmer 40-45 minutes, replenishing water level if level falls below surface of vegetables. Toward end of cooking time, allow water to fall below level of vegetables.
Allow to cool slightly, then strain into a large bowl. Puree vegetables and add them into the stock. Remove surface fat. Allow to cool completely and refrigerate in airtight containers.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
2 tsp. butter (or another 2 tsp olive oil)
1 large white onion, sliced
1 large leek. trimmed, very well rinsed, and sliced.
1 large stock of celery, sliced
2 medium carrots, sliced
7 branches fresh parsley (with or without leaves)
1/4 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. ground celery seed
1/2 tsp. turmeric
1 tsp. nutritional yeast (optional)
6 cups water
1 tsp. lemon juice
salt and pepper to taste
I have not tried these recipes. All I did was edit them for spelling and make sure they looked totally vegetarian. I'm sharing them because I'm sure we could all use something like these at one time or another, and even if they don't pass muster as what they claim to "mock," they seem like good recipes on their own. I wish I could tell you what web page I got them from but I was doing so much web surfing this afternoon (gotta get it all in before the weekend!) I lost track.