VEGETABLE STOCK

INGREDIENTS
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1 white turnip
2 parsnips
1 very small cabbage (or 1/2 of a larger one)
2 large carrots
2 large celery stalks (with leaves)
2 leeks (white only)
2 garlic cloves
1 onion with 6 cloves stuck into it
6-8 parsley sprigs
6-8 dill sprigs
2 large bay leaves
2 T. oil
2 T. salt
1 T. soy sauce
5-6 Qts. water

Clean vegetables and place all ingredients into a covered pot (cover kept slightly ajar).
Bring to a boil then s-l-o-w-l-y lower to a simmer.
Simmer 60-90 minutes. Let cool.
Discard solids and strain into containers for freezing.
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Use in lieu of water in soup recipes or in rice, couscous and other grain recipes such as
JAMBALAYA or SEAFOOD PAELLA.