Roasted Vegetable Stock
| Yield: | 1 Servings |
| Categories: | Low-Fat, Soups |
| 1 | md | Red onion; quartered |
| 2 | md | Yellow onions; quartered |
| 6 | Cloves garlic | |
| 2 | Leeks; cut in 2" pieces | |
| 2 | Stalks celery; cut in 3" pieces | |
| 2 | Carrot; cut in 2" pieces | |
| 2 | Tomato; quartered | |
| 1/2 | c | White wine |
| 1/2 | c | Water |
| 1 | ts | Fennel seed; toasted and crushed |
| 2 | ts | Coriander seed; toasted and crushed |
| 1 | Bay leaf | |
| 4 | Sprigs thyme | |
| 12 | Parsley sprigs | |
| 1/2 | ts | Salt |
| 1 | ts | Black pepper |
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