Yield: 1 gal
5 lb root vegetables, cut into 3/4" cubes
1/2 lb onion, diced small
1/4 lb celery, diced small
1/4 lb carrot, diced small
1 tbsp vegetable oil
Sautee the onion, celery and carrot in the oil until onion is
tranluscent (about 5 min). Add the root vegetables and enough cold
water to just cover the vegetables. Bring to a boil, then lower heat
immediately to a simmer, and let simmer for about 45 minutes.
Strain and cool. Can be frozen for later use.