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  Vegetable Stock
   Sauces
   Kate/Williams-Sonoma Risotto
   5/4/2008
Ingredients:
3 large yellow onions, cut into 1-inch pieces
4 large carrots, peeled & cut into 1-inch pieces
4 celery stalks with leaves, cut into 1-inch pieces
4 fresh parsley sprigs
1 bay leaf
3 qt water
Instructions:
In a large saucepan, combine the onions, carrots, celery, parsley & bay leaf. Pour in the water & bring to a boil over medium heat. Reduce the heat to low & simmer, uncovered, for 1 hour. Skim off any scum or froth that rises to the surface.

Strain the stock through a colander or sieve placed over a large bowl. Discard the solids & let the stock cool to room temperature. Store in a tightly covered container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Makes about 7 cups (56 fl oz)
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